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, there are times in a chef’s life that a recipe magically appears in his mind, and it won’t rest until he achieves what he has envisioned.
Not only does the ice cream taste amazing, but the blend of flavours and 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 very refreshing. Perfect treat on a warm summery afternoon.
The syrup complements and intensifies the fantastic flavour of matcha and coconut, and will suit anyone with a sweet tooth. The ginger gives that little spicy kick, which balances this healthy frozen delight perfectly.
Serving suggestion
Ingredients (for 1 Litre ice-cream)
450 ml coconut and rice milk (or rice milk and 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 (or honey)
2 lemon juice
2 lime juice
4 kaffir lime leaves (pulverised)
½ tsp grated ginger
½ tsp arrowroot
¼ tsp xanthan gum (Optional)
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.
Leave the mix to steep. Once cool, pour coconut milk and whisk in until smooth. Pour the mix into the ice-cream machine and churn until ready (25–50 minutes depending on your machine).
To make the syrup, pulverise Kaffir Lime Leaves using your coffee grinder or your small food processor, until very fine. Add sugar, glucose, arrowroot, xanthan gum, and ginger to a pan. Then, squeeze the juice of lemons and limes and add it to the mix, mixing well. Bring to a boil and simmer for 5–10 minutes until thick. Leave to cool for 20 minutes.
Once the ice cream is ready, pour it 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. The exact amount of arrowroot can replace xanthan gum. It makes the ice cream smooth and prevents it from crystallising in a margarita-like or granité texture, and the syrup from freezing, when it should remain sticky and soft.