EASY DIY MATCHA ICE CREAM !

DELICIOUS MACADAMIA WHITE CHOCOLATE COOKIE, OPTIONAL

EASY INGREDIENTS, EASY RECIPE, EASY WORKOUT! ^__^, AND OF COURSE YUMMY ICE CREAM!
YOU'RE GONNA NEED BASICALLY A SMALL AND LARGE ZIPLOC BAG!
WE USED 2 PHO SPOONS OF SUGAR
THE MILK! WE USED REGULAR WHOLE MILK BUT YOU CAN USE HALF AND HALF OR CREAM FOR A CREAMER RESULT!
POUR THE INGREDIENTS IN! MATCHA + MILK + SUGAR
SEAL TIGHTLY AND THEN PLACE IT IN ANOTHER SMALL BAG! THIS IS IMPORTANT BECAUSE IF YOU DON'T DO THIS, YOUR BAG WILL RIP WHEN YOU SHAKE IT WITH THE ICE.
POUR THE SALT. THE MORE THE BETTER! I LIKE TO PUT ENOUGH TO COVER ALL THE ICE.
PUT THAT SMALLER BAG WITH THE MILK+MATCHA+SUGAR IN!
COVER THE SMALLER BAG WITH THE ICE SURROUNDED ALL OVER!
SHAKE SHAKE! FOR 5-10 MINUTES!

IT HARDENED ENOUGH TO STAND ON IT'S OWN!

UNFORTUNATELY IT MELTS PRETTY FAST... SO EAT QUICK!





 I'M A NOOBIE AT EDITING VIDEOS AND SORRY FOR THE TYPOS ! HERE IS A VIDEO OF CHRISTINA AND I SHAKING THE ICE CREAM! YOU GOTTA SHAKE SHAKE TO TURN THE LIQUID INTO ICE CREAM! REMEMBER TO SHAKE FOR ABOUT 5-10 MINUTES. WE TOOK TURNS TO SHAKE 5 MINUTES EACH!
video


THE PHOTOS BELOW ARE A QUICK SUMMARY OF THE RECIPE. I MADE IT AGAIN AT MY HOUSE BUT I USED HALF AND HALF THIS TIME. THE RESULT IS SIMILAR (ALMOST SAME) AS WHEN I USED WHOLE MILK.
 (sorry for the horrible color choice which makes the words hard to read....)

 It melted so fast when I made it that it looks like a smoothie... but it was an excellent great tasting smoothie I should add!
 ADD MATCHA GREEN TEA KIT KATS AND MATCHA POCKY AS TOPPINGS !


Background Story:
Christina and I were trying to make matcha green tea donuts but that totally failed. Instead, I suggested that we make ice cream since we had all the necessary ingredients! The recipe that we were looking at required vanilla extract. We didn't have any more of that so we just decided WHATEVS, LETS JUST TRY IT ANYWAYS without the Vanilla extract. AND SO WE DID, AND THE RESULT WAS GREAT! So, we wanna share our recipe to you guys. This is a great science experiment and fun to do. It's also a workout at the same time! Exercise with a prize at the end ^__^.  It's also pretty easy and great to do with children or with your significant other!


HOW TO MAKE MATCHA GREEN TEA ICE CREAM

ITEMS NEEDED FOR ONE SERVING (just double it up or wing it for more):
  1. 2 soup spoons of pure matcha powder (unsweetened). 
    • I recommend the Maeda Matcha Culinary Powder that can be found at your local Japanese supermarket. It's about $10 for 1 ounce.
    • I measured as soup spoons because Christina and I only had the typical pho/soup spoons and we were totally putting however we felt like it!
  2. 1/2 quart of whole milk
    • you can also use half and half or cream 
  3. 1.5 soup/pho spoons of sugar
  4. a lot of ice!
  5. rock salt: enough to cover the ice or more if you want! the more the faster it freezes!
    • you can use kosher salt or regular salt. Just keep in mind that the smaller the salt, the longer you should shake shake shake! I used the regular salt when I made it again and I had to shake it for like 15 minutes! 
  6. 3 ziploc bags: One 1 gallon size, Two quart sizes (or sandwich sizes)
  7. Optional: 2 containers, one big and one small
    • this will help you in the shaking process. Instead of having your hands get cold from shaking the ice cream, you can just put it in a container and shake that instead!

DIRECTIONS:
  1.  Pour the matcha, milk, and sugar into one small bag. Mix them together a little bit with a spoon so that the matcha powder aren't in big blocks.
  2. Seal that bag tightly!
  3. Put that bag into the other small bag and seal that one tightly
  4. Take the large bag and fill it halfway with ice. Then, put the small double bag in it and fill the rest of the large bag with ice (surrounding the small bag).
  5. Add a lot of rock salt! Make sure to put enough that it's 2/3 of the amount of ice you put in.
  6. Shake it for about 5-10 minutes. You will feel the liquid harden!
  7. Once it hardens, unseal it, scoop it, and eat it!
**Note: The only downside to this ice cream is that it melts super fast. So, eat it quick! Also, the matcha that is used in this recipe is very bitter because it is pure matcha powder. So, keep that in mind when adding the sugar. Christina and I like ours with an intense matcha taste so the recipe might actually be too much for some of y'all. Add more sugar or add less matcha powder to your own desire!

SO WHY DO WE USE SALT TO MAKE ICE CREAM?!
For all you science nerds out there, let's all gives thanks to salt! Because salt has a special property of lowering the freezing point of water, by adding salt to ice while making ice cream, you can actually freeze the liquid into ice cream form! Ain't that cool? Water has a freezing point of 32 F degrees. So, in ice form, the temperature of the large bag in our recipe is 32 F degrees! That's not cold enough to make ice cream so what do we do? We need to add the salt! The salt will lower the temperature of the ice to about 0 F degrees which is enough to freeze the liquid into ice cream form. HIP HIP HOORAY FOR SALT!

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