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)
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.
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It is all about FOOD™ This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices. Author Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating. Archives
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