You can make this ice cream using any method: in an ice cream maker, in molds for individual ice creams, or simply by chilling the mixture in the freezer.
Ingredients
- 1 can (400 g) coconut milk (or almond milk, condensed cow’s milk, or heavy cream)
- 1/3 cup water
- 1/2 cup sugar
- 2 teaspoons Japanese powdered green tea (e.g., matcha or gyokuro)
- juice of 1 lime
Preparation
Place the coconut milk in the refrigerator to chill (this can be done the day before). In a saucepan or metal cup, combine the water and sugar, stirring until dissolved. Bring to a boil and cook for another 3 minutes, then remove from heat and let cool. Add the matcha and stir until fully dissolved. Mix with the coconut milk and lime juice. Chill thoroughly in the refrigerator.
Once chilled, you can proceed with your preferred method of freezing the mixture: use an ice cream maker following the manufacturer’s instructions, pour into molds for individual ice creams, or place in a container and freeze, stirring occasionally to prevent ice crystals.
