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Recipes
Matcha tea pistachio ice cream

Matcha tea pistachio ice cream

Difficulty

Low

Time

25 min

Author

Marc Fosh

Ingredients

Servings: 2

Makes:

1 Tbsp sugar
1 tsp salt
150 grams pistachios, peeled
2 Tbsp matcha powder
250 ml whole milk
400 ml condensed milk
500 ml double cream

Instructions

STEP 1/8

In a large bowl, whisk together salt, sugar and matcha tea powder using your Braun MQ 10 whisk accessory until well combined.

STEP 2/8

Add the double cream and whisk until you obtain stiff peaks. Remove whipped cream from mixing bowl and set aside.

STEP 3/8

Then combine the condensed milk and the whole milk in a bowl and whisk for 2 minutes or until lightly frothy.

STEP 4/8

Use the easy click mechanism to quickly switch to Braun's MQ 20 chopper accessory and chop the pistachio nuts until coarsely crushed.

STEP 5/8

Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add 2 tablespoons of crushed pistachios.

STEP 6/8

Then gently fold the milk and pistachios into the cream mixture.

STEP 7/8

Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours or overnight.

STEP 8/8

Take the ice cream out of the freezer to soften for 10 minutes before serving with a sprinkling of crushed pistachios on top.

The ice cream can be prepared and frozen up to one week ahead of time.
This recipe is prepared with the Braun Multiquick hand blender and the associated MQ 10 MQ 20 chopper and whisk. These accessories are included in the following series:

Back to homepage
Recipes
Matcha tea pistachio ice cream

Matcha tea pistachio ice cream

Show me the recipe

Difficulty

Low

Time

25 min

Author

Marc Fosh

Show me the recipe

Servings:2

Makes:

Ingredients

1 Tbsp sugar
1 tsp salt
150 grams pistachios, peeled
2 Tbsp matcha powder
250 ml whole milk
400 ml condensed milk
500 ml double cream

Instructions

STEP 1/8

In a large bowl, whisk together salt, sugar and matcha tea powder using your Braun MQ 10 whisk accessory until well combined.

STEP 2/8

Add the double cream and whisk until you obtain stiff peaks. Remove whipped cream from mixing bowl and set aside.

STEP 3/8

Then combine the condensed milk and the whole milk in a bowl and whisk for 2 minutes or until lightly frothy.

STEP 4/8

Use the easy click mechanism to quickly switch to Braun's MQ 20 chopper accessory and chop the pistachio nuts until coarsely crushed.

STEP 5/8

Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add 2 tablespoons of crushed pistachios.

STEP 6/8

Then gently fold the milk and pistachios into the cream mixture.

STEP 7/8

Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours or overnight.

STEP 8/8

Take the ice cream out of the freezer to soften for 10 minutes before serving with a sprinkling of crushed pistachios on top.

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Matcha tea pistachio ice cream

Ingredients

Instructions

STEP 1/8

STEP 2/8

STEP 3/8

STEP 4/8

STEP 5/8

STEP 6/8

STEP 7/8

STEP 8/8

Matcha tea pistachio ice cream

Ingredients

Instructions

STEP 1/8

STEP 2/8

STEP 3/8

STEP 4/8

STEP 5/8

STEP 6/8

STEP 7/8

STEP 8/8

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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