As mentioned before, due to the warm weather, I am making ice-cream more frequently and constantly thinking what flavour I should try next. Looking at the matcha cookies which I baked last week, it gave me an inspiration to incorporate it into my favourite homemade vanilla ice-cream and hence the birth of this deliciously good matcha cookies ice-cream!
Matcha Cookies Ice-Cream
475ml heavy whipping cream (with at least 36~40% fat)
220ml fresh milk
90g brown sugar
1 tsp pure vanilla extract
150g matcha cookies (click 'here' for recipe)
150克 抹茶曲奇 （按‘这’看食谱）
1. Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved.
2. Stir in the whipping cream and vanilla extract. Chill in fridge for one hour.
3. Once chilled, process in the ice-cream maker for 50~60 minutes.
4. Break the cookies into smaller pieces. Add it into the ice-cream mixture through the lid opening during the last 5 minutes of mixing.
5. Ice cream is ready to serve at the end of the process.
|I am using the Tovolo Ice-cream scoop which provides the perfect scoop and keeps the counter clean.|
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This post is linked to Little Thumbs Up Event : July - Tea organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Cheryl from Baking Taitai
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Different brand of ingredients have different composites, thus there may be a slight difference in the end result.
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