Recipes
Honey Matcha Ice Cream
With the help of Mel Pulveris Honey Matcha, we can prepare soft, creamy ice cream with a unique taste and a beautiful green color. Their preparation is not and does not require special equipment - all you need is willingness and a bit of patience and a few necessary ingredients.
Ingredients:
Makes 4-6 servings:
• 150 ml of milk
• 150 ml of cream min. thirty%
• 3 yolks
• 100 gr Mel Pulveris - Honey Matcha
Makes 4-6 servings:
• 150 ml of milk
• 150 ml of cream min. thirty%
• 3 yolks
• 100 gr Mel Pulveris - Honey Matcha
How To Make Honey Matcha Ice Cream:
We mix Mel Pulveris with yolks, we can do it by hand or with a mixer. Pour the milk into the saucepan. We heat it over low heat, be careful not to bring it to the boil. When it is well heated, remove them from the burner. We add a few tablespoons of milk to the bowl of Mel Pulveris. Mix together until a smooth paste is obtained, which then put into a saucepan with the rest of the milk. We combine everything exactly, adding gradually.
Put the saucepan on the gas again and heat it over low heat, making sure the contents do not boil. We mix it up from time to time. When the mass thickens (it will stop dripping from the spoon immediately), remove it from the heat. Pour the mass into a bowl and let it cool down completely. In the meantime, we gently beat the heavy cream so that it becomes fluffy, but not stiff. We add it to the cold mass and mix it thoroughly.
Put the mass in the fridge for an hour or two, then put it in the freezer. As ice crystals will start to form on its surface, the mass should be stirred with a wooden spoon from time to time to make the ice cream soft and creamy. We repeat this operation several times while freezing, until the ice cream has a smooth, fluffy texture.
We mix Mel Pulveris with yolks, we can do it by hand or with a mixer. Pour the milk into the saucepan. We heat it over low heat, be careful not to bring it to the boil. When it is well heated, remove them from the burner. We add a few tablespoons of milk to the bowl of Mel Pulveris. Mix together until a smooth paste is obtained, which then put into a saucepan with the rest of the milk. We combine everything exactly, adding gradually.
Put the saucepan on the gas again and heat it over low heat, making sure the contents do not boil. We mix it up from time to time. When the mass thickens (it will stop dripping from the spoon immediately), remove it from the heat. Pour the mass into a bowl and let it cool down completely. In the meantime, we gently beat the heavy cream so that it becomes fluffy, but not stiff. We add it to the cold mass and mix it thoroughly.
Put the mass in the fridge for an hour or two, then put it in the freezer. As ice crystals will start to form on its surface, the mass should be stirred with a wooden spoon from time to time to make the ice cream soft and creamy. We repeat this operation several times while freezing, until the ice cream has a smooth, fluffy texture.
