Author Notes
Light and refreshing gelato using corn starch as a stabilizer instead of eggs. This makes it super-easy to make. Best when soft-serve —HeartBellyAndSoul
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Ingredients
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1 tablespoon
Matcha Green Tea Powder
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3 tablespoons
Water
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1 cup
Almond Milk (unsweetened)
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1/2 cup
Whole Milk
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3/4 cup
Half & Half
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3 tablespoons
Honey
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1/4 cup
Sugar
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2 tablespoons
Corn Starch
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2 pinches
Salt
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1/2 teaspoon
Almond Extract
Directions
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Heat 3 tablespoons of water in microwave for about 30 seconds. Dissolve the green tea powder into the water.
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In a small bowl, reserve 2-3 tablespoons of the milk. Add the corn starch and whisk until smooth.
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In a small saucepan, heat the almond milk, milk and half & half, sugar and honey over medium low heat stirring constantly for 4-5 minutes, just to a simmer. Add the corn starch slurry and continue to slowly simmer for another 3-4 minutes to thicken. Add the green tea mixture. Remove from heat.
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Stir in the almond extract and 2 pinches of salt. Transfer the mixture into a container and refrigerate for several hours.
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Freeze using an ice-cream maker according to manufacturer directions, and then continue to freeze in the freezer. This is best served while soft-serve. Top with toasted almonds if desired.
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