Matcha Green Tea Coconut Ice-Cream with Ginger, Kaffir & Lime Syrup

Probably the best ice-cream you will ever taste.

   Even though it is hard to remain impartial, but there are times in a chef's life that a recipe magically appears in his mind and it won't rest until he achieve what he has envisioned. 
   Not only the ice-cream taste amazing the blend of flavours, texture is beyond words. 
   I am so pleased that I had some for breakfast today! Well, better than an espresso shot... Right!  

The Ice-Cream is very smooth, just sweet enough, and is very refreshing. Perfect treat on a warm summery day afternoon. 
The syrup complements and intensifies the amazing flavour of Matcha and Coconut, and will suits anyone with a sweet tooth. The Ginger gives that little spicy kick, which balance this healthy frozen delight perfectly.  
 

INGREDIENTS (for 1 Litre ice-cream)

450 ml Coconut and Rice Milk (or Rice Milk/Coconut Water)
1 ½ tbsp Coconut Sugar (or unrefined Sugar)
3 Kaffir Lime Leaves
½ tsp Matcha Green Tea Powder
400 ml Coconut Oil
¼ tsp Xanthan Gum (Optional)

Syrup

125 g Coconut Sugar (or unrefined Sugar)
25 g Liquid Glucose
2 Lemon Juice
2 Lime Juice
4 Kaffir Lime Leaves (pulverised)
½ tsp Grated Ginger
½ tsp Arrowroot
¼ tsp Xanthan Gum  (Optional)

 

1. Bring coconut and rice milk, sugar, kaffir lime leaves, matcha, and xanthan gum to a boil, making sure to stir continuously. Then, simmer very gently for 5 minutes. 
   
2. Leave the mix to steep. Once cool, pour coconut milk and whisk in until smooth. Pour mix in Ice-cream machine, and churn until ready (25–50 minutes depending on your machine).
   
3. To make the syrup, pulverise Kaffir Lime Leaves using your coffee grinder or your small food processor, until very fine. Add to sugar, glucose, arrowroot, xanthan gum, and ginger in a pan, then squeeze juice of lemons and limes, add to the mix, and mix well. Bring to a boil and simmer for 5–10 minutes until thick. Leave to cool for 20 minutes. 
   
4. Once Ice-cream is ready pour into a glass container, and pour the syrup over the top and swirl with a chopstick or the blade of a small knife. Then place in the freezer overnight. 

The ice-cream can be stored for over a month in the freezer (below -18˚c). 

N.B. Xanthan gum can be replaces by the same amount of Arrowroot. It makes the Ice-cream smooth and prevents it from crystallising in a margarita-like texture, and the syrup from freezing, when it should remain sticky and soft.

Serve with Ripe blackberries and/or "Mignonette" wild Strawberries, and experience an explosion of flavours. I cannot believe how well the flavours work together. Try It!