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Matcha & Avocado Ice Cream

Yields1 Serving

 400 ml full cream milk
 300 ml thickened cream
 6 egg yolks
  cup caster sugar
 3 tsp matcha powder
 2 avocados
 1 tbsp lime juice
1

Combine the milk and cream and bring to a simmer.

2

Beat the egg yolks and sugar until pale then beat in the matcha powder.

3

Pour over half the hot milk mixture whisking continuously while you do so then strain back into the pot with remaining milk/cream and cook over a medium heat, stirring continuously, until the mixture coats the back of a spoon. Transfer immediately to a bowl and chill in the fridge before churning in an ice cream maker.

4

Set in the freezer for 2 hours before scooping.

5

Optional - 1 cup roasted, chopped pistachio, ½ cup choc chips added to the ice cream just before it has finished churning.