Cook time: 10 mins + plus chilling time 6 hrs
Yield: 1 liter
Ingredients:
- 2 Tbsp matcha powder
- 4 Tbsp hot milk
- 300 ml whipping cream, cold
- 180 gm condensed milk
- sweetened red beans, optional
- Chill the whisk and mixing bowl in fridge for about 15 minutes.
- Combine matcha powder with hot milk well. With a spoon, press through a fine sieve. Set aside.
- Pour the whipping cream into the cold mixing bowl. Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form. Fold into the matcha and condensed milk mixture in three batches until well combined. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight. Serve with sweetened red beans as desired.
- To get the best texture and flavour, try to get quality whipping cream and matcha powder.
- By chilling the mixing utensils, you can keep the whipping cream nice and cold along the way of whisking. If the weather is too hot, you may place the mixing bowl on some ice-cubes while beating.
- You may directly sprinkle and mix in the matcha powder into the cream and condensed milk mixture if your matcha powder is fine enough or you don’t bother some small matcha granules inside.
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