/ck/ - Food & Cooking

matcha ice cream:
2qt half & half
12 egg yolks
2 cup sugar or 1 cup erythritol 1 cup allulose (or xylitol) or 2 cup erythritol if eating within 48 hours
matcha (doesn't matter, the sugar and cream is gonna murder any subtleties of the leaf)
25 dollar walmart churn https://www.walmart.com/ip/Nostalgia-4-Quart-Electric-Ice-Cream-Maker-Blue/749542584
big boxes of salt

1. make matcha with the half & half. it honestly doesn't matter how much you make, i've used just fuck my shit up levels and it was perfectly fine. it just has to dissolve
2. put a metal bowl on the stove and dump everything in it. remember to break yolks. add pinch of salt. turn the heat to maximum and stir it
3. you can do this until either the sugar is fully dissolved or to official guideline which is like 150F to kill salmonella. use infrared thermometer and remember what temperature you turned the heat off at for next time
4. dump ice cream custard into ice cream maker cylinder and put it in the fridge for a few hours
5. make lots of ice sitting in the freezer the day before
6. put cylinder in bucket, put paddle in cylinder, put motor on, dump layer of ice, layer of salt till it's full and plug in
7. churn for about 20-30 min or until it fails to churn. if you used sugar or plain erythritol, it's ready to eat. if you used erythritol with alluose (or xylitol), it needs a day or two in the freezer to get firmer. the bottom is usually ready though.