Low Carb Matcha Ice Cream
It was the first ice cream I made in my new Cuisinart ice cream machine.
You can ask – why the matcha and not vanilla for a start? Because I love unusual and bright flavors. This rich and velvety soft ice cream with strong, almost bitter taste of matcha, brought me back to Japan, where I tried it for the first time.
Nutritional info (per serving)
fat: 24.1 g
saturates: 14.5 g
carbs: 4.9 g
sugars: 2.6 g
dietary fiber: 0.4 g
protein: 3.8 g
sodium: 41.5 mg
Whisk matcha powder with 1/2 cup of almond milk in a medium-sized saucepan. Add the remaining almond milk and heavy cream. Bring to just below boiling point and remove from heat.
In another bowl, whisk together egg yolks and sweetener. Gradually pour the hot matcha mixture onto the egg mixture, whisking constantly.Return the mixture back into saucepan. Simmer, stirring with a wooden spoon until the custard is thickened, for about 6-8 minutes. Remove from heat and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Pour cooled matcha mixture into an ice cream machine and churn for 20-25 minutes, or according to manufacturer’s directions. Serve immediately or place an ice cream into plastic container and put in a freezer to set for 1-2 hours.