Match ice cream with soya cream

Green tea ice cream as it's called in the United States, is something I really have missed since I moved home. I always got there for dessert after sushi at my local sushi restaurant, but I think I have only seen it once at home.

I like matcha tea, the very green a little bitter drink, and as I think the ice is really delicious, but it's probably also a slightly special flavor which not everyone cares about the pga it a little bitter.

Macha had to be really healthy and filled with a lot of anti-oxidants, in order not to destroy the good qualities one must not use water that is hotter than 80 ° c

The fine green powder can gradually be purchased in many places, but I have been using organic matcha powder from the Danish company byoh.

I have made it with soy sauce since I, as far as possible, try to avoid milk and whipping cream in my food, but will you like to do it with regular whipping cream, you can easily switch the soy cream out.

Print recipe

RECIPE – Soya ice-cream with fresh strawberries

INGREDIENTS

1 carton/ 1/4 Alpro soya l whipping cream (can, inter alia,. be purchased at Superbrugsen, Irma and health shops)

2 teaspoon matcha tea powder

1/2 DL 80 ° c warm water
2 pasteurized egg yolks (Vegan either exclude eggs or see below)
2-4 tbsp icing sugar (Although I have only used 2 tbsp as I don't think the ice must be too cute)

PROCEDURE WITH ICE MACHINE

Pour the matcha powder in the hot water and whisk thoroughly to the tea is dissolved
Mix all the ingredients in a bowl
Pour the mixture into an ice machine and start
Run until the ice is done / the ice machine stops
PS. Used alm. egg yolks, the whole mass must first be heated to above 75 °C, and then cooled
For vegan version can be substituted with Xanthan gum eggs, dissolve 1/4 TSP powder in 1/2 DL water. Let it stand and pull a little (NB! I have not even tried it yet)