Matcha Ice Cream

A touch of Japan in a simple matcha ice cream recipe with only 5 ingredients.

Ingredients:

• 2 tbsp Matcha Focus
• 120 g cane sugar
• 4 organic egg yolks
• 200 ml vegetable or cow's milk
• 200 g of whipped cream or coconut milk

Method:

1. Mix Matcha Focus Superfood blend and 2 tbsp of cane sugar.
2. Mix the egg yolks and remaining sugar with a hand mixer until smooth, this should take about 5 minutes.
3. Heat the milk in a saucepan (do not bring it to boil), remove from the heat.
4. Add 2 to 3 tbsp of the milk to the Matcha mixture and stir well so that there are no lumps and the paste is silky smooth.
5. Add the Matcha paste to the remaining milk and stir well.
6. Add the egg yolk cream to the Matcha-milk mixture, mix well and leave to cool.
7. Beat the cream until stiff and gently fold in.
8. Freeze the cream in a metal mold and stir briefly after 30 minutes.
9. Then freeze for another hour and stir well again. Then freeze again for at least two hours.
10. (TIP: If you have an ice cream maker, simply pour the mixture into the ice cream maker and freeze until creamy for 30 minutes.
11. Before serving, dust with a little Matcha Focus superfood blend or garnish with fruit (e.g. blueberries or raspberries).