@chefshaiheem: Matcha No-Churn Ice Cream 🍵 🍨 There’s no way this recipe isn’t going to be a TEN OUT OF TEN and that’s on @maiyathedonn Ingredients: 2 cups heavy whipping cream 1 can (14 oz) sweetened condensed milk 1 tablespoon agar agar powder 1/3 cup matcha powder (preferably culinary or ceremonial grade) 1 teaspoon vanilla extract (or to taste) Instructions: Whip the Cream: In a large mixing bowl, whip the heavy cream until medium to stiff peaks form. You can use a food processor, stand mixer, hand mixer, or whisk by hand (though it’ll take longer). The cream should be fluffy and hold its shape. Combine Base Ingredients: Gently fold the whipped cream with the condensed milk mixture and vanilla flavoring. Use a whisk and take care not to deflate the whipped cream too much—this keeps the ice cream light and airy. Sift in Matcha: Using a fine mesh sieve, sift the matcha powder directly over the cream mixture. This prevents clumps and gives the ice cream a smooth, velvety texture. Gently fold it in until the color is uniform. Add Agar Powder: Sprinkle the agar powder evenly over the mixture and fold it in thoroughly. Unlike gelatin, agar doesn’t need to be heated in this recipe due to its gelling properties working with the frozen structure. Ensure it’s well distributed for a creamy, scoopable texture. Freeze: Transfer the mixture into a freezer-safe container, smoothing out the top. Cover tightly with a lid or plastic wrap. Freeze for a few Hours or Overnight: Let the ice cream set in the freezer until firm. No churning required! @Mighty Leaf Tea @Ninja Kitchen

Chef Jahnesta Watson

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Tuesday 29 April 2025 23:03:09 GMT