Low Carb Matcha Ice Cream
Soda bread is a quick bread traditionally made with baking soda, which is used as a leavening agent instead of yeast. It’s simplest bread I’ve ever baked. I even made it on the trail. The classic recipe requires only few ingredients: flour, baking soda, salt, and buttermilk. With a task to make a healthier version of it, I’ve made some changes. The ordinary flour I replaced for the whole-wheat flour and have added a mix of seeds for an extra texture. And a bit of honey perfectly complements the nuttiness of the brown flour.
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)
calories: 244
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
You'll need
2 tablespoons green matcha powder
1 cup unsweetened almond milk
2 cups heavy whipping cream
4 egg yolks
2 tablespoons Swerve Sweetener
Directions
STEP1
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.
STEP2
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.
STEP3
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.