Matcha Ice Cream

Matcha Ice Cream, Lemon Angel Food Cake and Honeycomb

Matcha Ice Cream, Lemon Angel Food Cake and Honeycomb are three desserts that taste delicious. They share the same characteristics: they are light, refreshing and have a subtle sweetness.

Matcha Ice Cream is a green tea-flavored ice cream that is made with matcha powder. Its color can be green or black depending on the amount of matcha powder used.

Lemon Angel Food Cake is a light, sweet cake made with lemon zest, lemon juice, and leavening agents such as baking powder. It has a delicate texture and a light lemony flavor.

Honeycomb is an American confection consisting of honey-sweetened milk chocolate that has been molded into the shape of honeycombs or hexagons.

ice cream

Matcha Ice Cream.

  • 1 cup (236ml) whole milk
  • 2 cups (473ml) heavy cream
  • 2/3 cup (133g) sugar
  • 1/2 tsp salt
  • 6 egg yolks
  • 1/4 cup matcha powder

Combine the milk, cream, and sugar in a saucepan. Whisk together until combined. Simmer until the sugar is completely dissolved. In a separated bowl, whisk the yolks, salt, and matcha powder together. While whisking constantly, add a bit of the hot milk to the yolks to temper.

Add the yolk mixture to the rest of the hot milk mixture in the saucepan. Cook over medium-low while stirring constantly. Cook until it coats the back of a wooden spoon, 170 degrees F. Cool completely, either in the fridge or in an ice bath. Churn in an ice cream maker, then freeze until solid.


Lemon Angel Food Cake

  • 1/2 cup (62g) cake flour
  • 1/4 tsp salt
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup + 2 tbsp (128g) sugar
  • zest of one lemon

Oven 350 degrees F. Line a rimmed baking sheet with parchment paper. 

Whisk flour and salt together in a bowl and set aside. In the bowl of a stand mixer, add whites and cream of tartar.

 Beat on medium-high until soft peaks form. While still beating, slowly add in the sugar. Beat until stiff peaks form. Add in the lemon zest and beat to combine. 

Remove bowl from stand. Sprinkle 1/4 of the flour mixture over the top of the egg whites. Using a rubber spatula, gently fold the flour by cutting down the middle and coming up the sides. 

Continue 3 more times with the remaining flour. Once combined, gently spoon onto the baking sheet and smooth the top. Bake until golden brown and the top springs back. About 15-20 minutes, depending on your oven. Let cool completely on the sheet then remove parchment from the bottom. Tear into pieces.


Honeycomb Candy

  • 1 1/2 cups (300g) sugar
  • 1/2 cup (118ml) water
  • 3 tbsp (63g) honey
  • 1/3 cup (170g) corn syrup
  • 4 tsp baking soda, sifted

Line a baking sheet with parchment paper. In a large saucepan, combine sugar, water, honey, and corn syrup. Stir until combined. Boil over medium-high heat until it turns amber-colored. Remove from heat, then quickly whisk in the baking soda. It will foam up a lot, so only stir until you see no more spots of baking soda. Quickly pour into the pan, then do not touch until it has cooled completely. Break into small pieces.


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