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Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Simply Nigella: Feel Good Food by Nigella Lawson (Flatiron Books). In addition to writing nine bestselling cookbooks, Lawson has hosted numerous popular cooking shows and has her own line of kitchenware. Read more about Yahoo Food’s Cookbook of the Week here.
Photo: Keiko Oikawa
No-Churn Matcha Ice Cream
Makes approximately 1 quart
I love matcha ice cream, and this version gives me particular pleasure. Yes, it’s ridiculously easy to make, which is gratifying, but more glorious – and important – is the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk. You would never imagine such an uncouth ingredient could be a factor in the exquisite outcome here.
I first made this during the photo shoot for this book, as a spontaneously on-the-spot recipe and I have to say it has emerged as one of my absolute favorite recipes.
Should you ever be making the Molten Chocolate Babycakes from How To Be A Domestic Goddess, I urge you to serve this alongside.
1 ¼ cups heavy cream
½ x 14-ounce can (2/3 cup) condensed milk
2 tablespoons Izu Matcha green tea powder
2 x 1-pint empty ice cream or airtight containers (or 1 x 1-quart tub or airtight container)
Whisk the cream to soft peaks, then whisk in the condensed milk.
Then whisk in the green tea powder until you have a whipped green cream.
Decant into your airtight container or containers and freeze overnight.
Take the ice cream out of the freezer to soften for 10 minutes before serving.
MAKE AHEAD NOTE
The ice cream can be made and frozen up to 1 week ahead.
Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.
Reprinted with permission from Simply Nigella: Feel Good Food by Nigella Lawson (Flatiron Books).
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