When I put my homemade ice cream in the freezer, I let it freeeze for 30 minutes and it immediatly freezes into a frozen solid. How can I prevent it from doing this? How could it be nice n smooth like yours? Thank you!
Me and my boyfriend tried this today. However, there are some flaws to this recipe that didn't suit our liking. Too much matcha powder was used, along with too much sugar. It tastes exactly like the stuff you can just buy at the store. If you want green tea ice cream that tastes like the kind in the restaurants (bitter-ish but still a little sweet) dumb down the sugar and REALLY dumb down the matcha powder. Maybe just 1 tablespoon of the powder.
I have seen some who have used green tea from tea bags as a substitute, but I've never personally tried it. Matcha powder has such a distinct flavor to me that I can't imagine substituting green tea from tea bags to make this ice cream. If you try it, let me know how it turns out.
nice video, you really know your stuff, but could i use the green tea from tea bags that i have, and crush/grind into a finer powder with my mortar and pestle?
Do you mean that you made the ice cream and afterwards the ice cream is really hard--or do you mean, that this recipe is "difficult"?? If the ice cream is hard after you have frozen it, you may just need to thaw it in the fridge for about 30 minutes before eating.
heavy cream is also called whipping cream and can be found in most US grocery stores in the dairy aisle. You could try substituting another dairy-based product, like cow's milk, but you will end up with an ice cream that is not as rich and creamy.
I've never tried it with soy milk. I guess you could experiment and let me know how it turns out. I would imagine that it wouldn't be exactly the same, but good enough. I know many recipes you are able to substitute soy for dairy milk and there usually isn't too much of a compromise in product. Let me know how it turns out if you do it. Maybe you should make 2 batches (one dairy, one soy)...b/c the dairy version is just so yummy!
Can I substitute the dairy milk with soy milk because I want to make some for my class. Some students are lactose intolerant. I am doing a presentation about Japan, and you are able to bring some kind of food from a country you're doing to score extra points.
Or you can use StashTea green tea powder other from matcha
ReplyDeleteWow, that's some freezer! Maybe try stirring it sooner than 30 minutes...like at 15 min. Also, maybe try covering your bowl.
ReplyDeleteWhen I put my homemade ice cream in the freezer, I let it freeeze for 30 minutes and it immediatly freezes into a frozen solid. How can I prevent it from doing this? How could it be nice n smooth like yours? Thank you!
ReplyDeleteThanks for the feedback! Yes, the sugar level definitely depends on preference.
ReplyDeleteMe and my boyfriend tried this today. However, there are some flaws to this recipe that didn't suit our liking. Too much matcha powder was used, along with too much sugar. It tastes exactly like the stuff you can just buy at the store.
ReplyDeleteIf you want green tea ice cream that tastes like the kind in the restaurants (bitter-ish but still a little sweet) dumb down the sugar and REALLY dumb down the matcha powder. Maybe just 1 tablespoon of the powder.
Do u cover it when u put in the freezer?
ReplyDeleteUm, I've truthfully never measured. But if I had to guess, I would say around 4 cups.
ReplyDeletehow many servings does this recipe take?
ReplyDeletebuy it online maybe amazon
ReplyDeletealright, thanks, and i will let you know
ReplyDeleteI have seen some who have used green tea from tea bags as a substitute, but I've never personally tried it. Matcha powder has such a distinct flavor to me that I can't imagine substituting green tea from tea bags to make this ice cream. If you try it, let me know how it turns out.
ReplyDeletenice video, you really know your stuff, but could i use the green tea from tea bags that i have, and crush/grind into a finer powder with my mortar and pestle?
ReplyDelete:trollface: i will stop here.
ReplyDeleteDo you mean that you made the ice cream and afterwards the ice cream is really hard--or do you mean, that this recipe is "difficult"?? If the ice cream is hard after you have frozen it, you may just need to thaw it in the fridge for about 30 minutes before eating.
ReplyDeleteits really hard
ReplyDeleteYou can usually find matcha at the Asian grocery store. I know others have purchased it online. Good luck!
ReplyDeleteheavy cream is also called whipping cream and can be found in most US grocery stores in the dairy aisle. You could try substituting another dairy-based product, like cow's milk, but you will end up with an ice cream that is not as rich and creamy.
ReplyDeletewhere can you get matcha??
ReplyDeletewhat is heavy cream? what's the name of the product?
ReplyDelete@KatiushaVN4 why? lol
ReplyDeleteYeah you have a bad quality camera
ReplyDeleteBut other then that I liked it!
so great and your voice sounds cute!!
ReplyDeleteI've never tried it with soy milk. I guess you could experiment and let me know how it turns out. I would imagine that it wouldn't be exactly the same, but good enough. I know many recipes you are able to substitute soy for dairy milk and there usually isn't too much of a compromise in product. Let me know how it turns out if you do it. Maybe you should make 2 batches (one dairy, one soy)...b/c the dairy version is just so yummy!
ReplyDeleteCan I substitute the dairy milk with soy milk because I want to make some for my class. Some students are lactose intolerant. I am doing a presentation about Japan, and you are able to bring some kind of food from a country you're doing to score extra points.
ReplyDeleteSick of Chinese people
ReplyDelete