Hi Marc I hope you're doing well I ordered the de matcha for the matcha oatmeal which I made with my daughter we both loved it but this one I just got my second bundle of matcha from the matcha Kyoto Japan so I have everything on hand condensed milk the cream and the matcha so I made this with my daughter and my granddaughter the youngest one and we're just waiting for it to freeze up can't wait thanks for the recipe I'm making the ice cream I love agree to your ice cream I always order it when at the end of the meal at a Japanese restaurant but again thank you Mark I appreciate everything you do and I'll catch you on the next one brother you take care and God bless your friend and Southern Nevada Nicholas
@@NoRecipes it was only quick because I had everything on hand and like I said I just got my second batch of matcha bundle a couple of days ago and we're probably going to have it first thing Monday morning I can't wait LOL thank you and you also have a wonderful weekend or a wonderful week I should say always your friend from Southern Nevada Nicholas
Those guys at d.matcha deserve all the support they can get! I've personally visited the (Shizuoka) tea fields and experience tea harvesting with my own hands. It's hard, hard, work. The fact that d.matcha goes the EXTRA mile to make this product, will for sure make a night-and-day difference in the flavour and quality.
What a great technique! One reason this works is the low moisture content. No water to turn into ice. That matcha looks amazing! If you want the best results, use the best ingredients.
Thanks Kathy! Yes, it's the ratio of fat in the cream to the water content of all the other ingredients. There's still plenty of water in the cream to turn to ice, but the fat (physically blocks crystal formation), sugar(lowers freezing temp) and air bubbles all help to impede crystal growth enough that it leaves the ice cream smooth.
@@kathcares Oh! Thanks for answering! Haha! Have I made these noodles? When I lived in Japan, I took part in the noodle making that the neighbourhood grannies did from time to time, but they were really just trying to educate me. I was more in the way, than anything else. LOL! Same was true for the New Year's mochi making, where they gave me that big wooden hammer and told me to slam it onto the rice, which a granny would dive in between strokes and flip it. I was terrified that I was gonna get onto the news for clubbing her to death by accident. I know what you mean about Marc's content. The more I look at it, the more I realize that it's OUTSTANDING in his field. I used to say that he's the, "only English source I trust, for Japanese cuisine," but now my opinion has changed. I actually would choose his content over JAPANESE sources, too. I even had a look at his Italian stuff last night. Wowsers, eh? Have you seen it? Same meticulous attention to detail as everything else, but applied to that cuisine. Sorry for going long. I really care about food. haha
@@kathcares 12 years! Wow, so since he was like, 12? haha! (Just kidding Marc, if you're reading this! You have a handsome, debonair aura that I can't touch!) Dude can rock facial hair. If I do that, I end up looking like a burnt out kung fu wannabe loser. hahaha I've been though a lot, both wonderful and horrible... I am also a science nerd, and Marc's content speaks to me the same way it speaks to you. Cali? I'm up the west coast from you, in Vancouver! Cheers! haha
D:Matcha is the best. We visited there in 2019 and I've been getting their "culinary matcha" bulk shipped to me ever since. Sooo good. Such great people as well. I'm so glad to see them partnering with people online. Can't wait to try this recipe, and the one for the cookies!
With the time difference between Japan and Canada, I always end up watching these 1st thing after I wake up, and watching this on an empty stomach is positively KILLING me! haha Sooooooo gooooood!
@@NoRecipes Thank you so much! You really know how to be a solid BRO! I was just telling Thunderjack and Trevor how you would fit RIGHT IN with the crew here!
Hello there, I’ve been watching your videos since before and got many ideas from you. Thank you so much for the inspiration. I will definitely try this matcha ice cream recipe of yours. I’m excited to try this soon.
Wow! It looks very attractive-like something out of fashionable foodie catalogue😍- thoroughly enjoyed it, hope to see you bringing more such delicacies in future.🌹👍🏻👍🏻
@@NoRecipes I'm thinking of also using kinako, and seeing what happens... So, I'm thinking: Your GREEN ice cream, with a ball of purple ube, and the tan of the kinako will be a poppin' colour combo, but for plating it, what would you do for bowl? Dark grey? Black? Something else entirely? Thinkin' of throwing some raspberries in there too, along with some mint like you did, for colour and shape.
LIKE no. 100! Just one word. Wow. I used to do this a lot with my cousins when we were younger and baking/cooking together during festive breaks! But we were using Coffee Mate. I would like to try it your way, it looks amazing, Marc!
@@NoRecipes Yes we whipped the Coffee Mate. And in order to get an even consistency, we took it out from the freezer and whipped it then refreezed.. repeated about 2-3 times.
WOW!! What a great recipe! I know I can buy vegan sweetened condensed milk, and I can also make it. I wonder if full fat coconut milk in the can would work?
Hi Lenore, making good ice cream with plant-based ingredients is easy with an ice cream maker, but the challenge you may run into is with getting enough air into the mixture before it freezes using this method. You could try and seperate off the coconut cream and whip it but I think it might have too much fat. Another option would be to whip up some aqua faba and fold it into the whipped coconut cream to lower it's fat content, but you'll have to play around with it to figure out the perfect balance of fat to water to air.
@@NoRecipes I soak the cashews in water for an hour or two to soften them up + then I use a food processor/ magic bullet to blend them with the coconut milk, vanilla extract + sweetener of choice if desired. I generally only make 1-2 portions at a time because it does get a bit of ice crystals if kept frozen for 2-3 days. I will have to look more into the science to improve my vegan ice cream recipes :)
@@hesherette The base sounds similar to what I do for vegan ice cream, but I think what you're missing is air. You could try folding in some whipped aqua faba, but I'm not sure if it will hold the air long enough for the mixture to freeze.
Wow Marc this home made Matcha ice cream looks amazing that colour just took it to a whole new level and now heading overto see if i can get this here in the UK thanks for sharing have a good weekend
Thanks Andrew, sorry for the slow response. I'm in the US right now and the past few weeks have been kind of crazy. Even if you can't get the matcha, this technique works for other flavors of ice cream as well.
Wow, and i thought i'd have to get an ice cream maker to experience the best ice cream flavor on earth. I'd love to try this recipe, but knowing my fridge, it'll taste like meat in 3 days lol-
When I lived in Japan, my freezer broke during the hottest summer in 100 years. I ended up eating an entire kilogram of takoyaki so it wouldn't spoil on me. I love takoyaki...and I mean REALLY LOVE takoyaki, but a whole kilo at once was a mistake. haha
@@Maplecook oml I would've died if I did that, so I'm glad u survived to tell the tale XD. I would've offered my neighbors some if I had trouble. One day I would like to visit Japan to eat mochi tho!
@@vkingu4871 Dude, you gotta go. Japan is unlike anything you can imagine. No matter what anyone tells you, or what you see on a screen, it's not the same as actually being there. It's awesome! At the time, I had just moved there, and I didn't even know my neighbours yet. haha
I store spices in my freezer so I know what you mean. As long as you put the ice cream in a sealed container, it should be okay. Plus this only makes about 4 scoops, so it won't be around thaaat long😉
That goes for most certifications, including organic certifications. The farm I visited grows tea without pesticides but they don't have an organic certification because it costs too much.
Hi Marc I hope you're doing well I ordered the de matcha for the matcha oatmeal which I made with my daughter we both loved it but this one I just got my second bundle of matcha from the matcha Kyoto Japan so I have everything on hand condensed milk the cream and the matcha so I made this with my daughter and my granddaughter the youngest one and we're just waiting for it to freeze up can't wait thanks for the recipe I'm making the ice cream I love agree to your ice cream I always order it when at the end of the meal at a Japanese restaurant but again thank you Mark I appreciate everything you do and I'll catch you on the next one brother you take care and God bless your friend and Southern Nevada Nicholas
Hi Nicholas, wow that was quick! I hope your family enjoys it! Have a great week😀
@@NoRecipes it was only quick because I had everything on hand and like I said I just got my second batch of matcha bundle a couple of days ago and we're probably going to have it first thing Monday morning I can't wait LOL thank you and you also have a wonderful weekend or a wonderful week I should say always your friend from Southern Nevada Nicholas
Those guys at d.matcha deserve all the support they can get! I've personally visited the (Shizuoka) tea fields and experience tea harvesting with my own hands. It's hard, hard, work. The fact that d.matcha goes the EXTRA mile to make this product, will for sure make a night-and-day difference in the flavour and quality.
They also grow their tea without pesticides which is almost unheard of, but if you think about it it's a more traditional way of growing tea.
@@NoRecipes Pesticide free tea is a treasure! It's worth whatever little bit more they charge!
@@MaplecookMy thoughts exactly!
What a great technique! One reason this works is the low moisture content. No water to turn into ice. That matcha looks amazing! If you want the best results, use the best ingredients.
Hey! It's Kathy Stroup, the freezer lady! A voice I can trust on this! haha
Thanks Kathy! Yes, it's the ratio of fat in the cream to the water content of all the other ingredients. There's still plenty of water in the cream to turn to ice, but the fat (physically blocks crystal formation), sugar(lowers freezing temp) and air bubbles all help to impede crystal growth enough that it leaves the ice cream smooth.
@@kathcares Oh! Thanks for answering! Haha! Have I made these noodles? When I lived in Japan, I took part in the noodle making that the neighbourhood grannies did from time to time, but they were really just trying to educate me. I was more in the way, than anything else. LOL! Same was true for the New Year's mochi making, where they gave me that big wooden hammer and told me to slam it onto the rice, which a granny would dive in between strokes and flip it. I was terrified that I was gonna get onto the news for clubbing her to death by accident.
I know what you mean about Marc's content. The more I look at it, the more I realize that it's OUTSTANDING in his field. I used to say that he's the, "only English source I trust, for Japanese cuisine," but now my opinion has changed. I actually would choose his content over JAPANESE sources, too.
I even had a look at his Italian stuff last night. Wowsers, eh? Have you seen it? Same meticulous attention to detail as everything else, but applied to that cuisine.
Sorry for going long. I really care about food. haha
@@kathcares 12 years! Wow, so since he was like, 12? haha! (Just kidding Marc, if you're reading this! You have a handsome, debonair aura that I can't touch!) Dude can rock facial hair. If I do that, I end up looking like a burnt out kung fu wannabe loser. hahaha
I've been though a lot, both wonderful and horrible...
I am also a science nerd, and Marc's content speaks to me the same way it speaks to you.
Cali? I'm up the west coast from you, in Vancouver! Cheers! haha
Homemade green tea ice cream is very good, I will try it at home 👍
I hope you enjoy it!
D:Matcha is the best. We visited there in 2019 and I've been getting their "culinary matcha" bulk shipped to me ever since. Sooo good. Such great people as well. I'm so glad to see them partnering with people online. Can't wait to try this recipe, and the one for the cookies!
I'm a big fan of Daiki-san and his crew. Good people on a worthy mission, and they're tea is fantastic too.
With the time difference between Japan and Canada, I always end up watching these 1st thing after I wake up, and watching this on an empty stomach is positively KILLING me! haha
Sooooooo gooooood!
I usually give myself some time in the evenings to catch up on videos so 😆 I always end up watching yours just before bed, so I feel your pain.
@@NoRecipes Thank you so much! You really know how to be a solid BRO! I was just telling Thunderjack and Trevor how you would fit RIGHT IN with the crew here!
Agreed… I am watching this on empty stomach too. Killer… haha
@@HadalBlue Ayyyyyeeee! Marc did his job perfectly! hahahaha
@@Maplecook Would love to meet them someday!
Watched this with my wife tonight! We are so totally gonna make this!! You could call it, "couples therapy."
I hope you both enjoy it! The good thing about this method is that it's easy enough you could do 2 different flavors if you're both not into matcha.
Thanks for this recipe, 😊
I will try it today 👍🏼🌻
You're welcome! I hope you enjoy it!
@@NoRecipes ❤❤❤🌷🌻
Sounds delicious. Will try it soon. Thanks.
Thanks Joanna, I hope you enjoy it!
This recipe turned out great! But i think I’ll add more matcha and less condensed milk next time, thank you!
You're welcome, I'm glad you enjoyed it!
Thank you, Marc! I didn't know I wanted to try to make this until I saw this video. And thank you for the education on the perfect matcha.
You're welcome Victor! I'm happy to hear it was helpful 😀
Hello there, I’ve been watching your videos since before and got many ideas from you. Thank you so much for the inspiration. I will definitely try this matcha ice cream recipe of yours. I’m excited to try this soon.
You're welcome, I'm glad to hear you've found my recipes helpful! I hope you enjoy this!
こんにちは。
自家製のアイスクリーム🍨味はもちろん最高美味しいだと思います。素晴らしいレシピ作ってみますありがとうございます♪
ありがとうございます！🍨💚
What a simple but great recipe! Thanks for the best matcha recommendation- much needed!
You're welcome!
wow so amazing video 👌👌
Thank you for watching!
This video deserves more views. The ice cream looks amazing😋😋
Aww thank you!
Wow! It looks very attractive-like something out of fashionable foodie catalogue😍- thoroughly enjoyed it, hope to see you bringing more such delicacies in future.🌹👍🏻👍🏻
Thanks for the kind words Zaika! 😀
This macha ice cream recipe is a great idea. Can't wait to try it ☺️
Thanks Dennis, I hope you enjoy it!
I love everything Matcha 🍵 So thank you for this recipe in which you'd put a lot of great work in for making this video!
Thumbs up 👍
Thank you! Lots of fun sounds involved with making matcha the traditional way😉
Uhh that really looks like a fast and easy way to make tasty ice cream 🤤
It does require a bit of time to freeze, but there's no active effort there. Hope you have a chance to try it out!
I'm gonna try it out with other flavour elements, like UBE and stuff like that. I can't imagine it would suck. haha
@@Maplecook Ooo that would be 💜
@@NoRecipes I'm thinking of also using kinako, and seeing what happens...
So, I'm thinking: Your GREEN ice cream, with a ball of purple ube, and the tan of the kinako will be a poppin' colour combo, but for plating it, what would you do for bowl? Dark grey? Black? Something else entirely?
Thinkin' of throwing some raspberries in there too, along with some mint like you did, for colour and shape.
@@kathcares Always a great choice, par excellence, Kathy!
this sounds awesome!
Thank you!
Thanks for sharing this matcha ıce cream.
You're welcome!
Looks so tasty💕 Wonderful Cooking🌼 My friend🌸
Thank you!😄
LIKE no. 100!
Just one word. Wow.
I used to do this a lot with my cousins when we were younger and baking/cooking together during festive breaks! But we were using Coffee Mate. I would like to try it your way, it looks amazing, Marc!
Thank you! Oh, interesting! Did you whip the Coffee Mate?
@@NoRecipes Yes we whipped the Coffee Mate. And in order to get an even consistency, we took it out from the freezer and whipped it then refreezed.. repeated about 2-3 times.
WOW!! What a great recipe! I know I can buy vegan sweetened condensed milk, and I can also make it. I wonder if full fat coconut milk in the can would work?
i make my vegan cashew ice cream with cashews + full fat canned coconut milk; it could be delicious w the matcha
Hi Lenore, making good ice cream with plant-based ingredients is easy with an ice cream maker, but the challenge you may run into is with getting enough air into the mixture before it freezes using this method. You could try and seperate off the coconut cream and whip it but I think it might have too much fat. Another option would be to whip up some aqua faba and fold it into the whipped coconut cream to lower it's fat content, but you'll have to play around with it to figure out the perfect balance of fat to water to air.
I make my my vegan ice cream with raw cashews too, but how do you get the mixture to hold air while it freezes?
@@NoRecipes I soak the cashews in water for an hour or two to soften them up + then I use a food processor/ magic bullet to blend them with the coconut milk, vanilla extract + sweetener of choice if desired. I generally only make 1-2 portions at a time because it does get a bit of ice crystals if kept frozen for 2-3 days. I will have to look more into the science to improve my vegan ice cream recipes :)
@@hesherette The base sounds similar to what I do for vegan ice cream, but I think what you're missing is air. You could try folding in some whipped aqua faba, but I'm not sure if it will hold the air long enough for the mixture to freeze.
thanks for your video, keep grinding my friend
I will, thanks!
thank you, your video helped me do my college task
You're welcome, I'm glad it was helpful!
Wow Marc this home made Matcha ice cream looks amazing that colour just took it to a whole new level and now heading overto see if i can get this here in the UK thanks for sharing have a good weekend
Thanks Andrew, sorry for the slow response. I'm in the US right now and the past few weeks have been kind of crazy. Even if you can't get the matcha, this technique works for other flavors of ice cream as well.
Wow, and i thought i'd have to get an ice cream maker to experience the best ice cream flavor on earth. I'd love to try this recipe, but knowing my fridge, it'll taste like meat in 3 days lol-
When I lived in Japan, my freezer broke during the hottest summer in 100 years. I ended up eating an entire kilogram of takoyaki so it wouldn't spoil on me. I love takoyaki...and I mean REALLY LOVE takoyaki, but a whole kilo at once was a mistake. haha
@@Maplecook oml I would've died if I did that, so I'm glad u survived to tell the tale XD. I would've offered my neighbors some if I had trouble. One day I would like to visit Japan to eat mochi tho!
@@vkingu4871 Dude, you gotta go. Japan is unlike anything you can imagine. No matter what anyone tells you, or what you see on a screen, it's not the same as actually being there. It's awesome!
At the time, I had just moved there, and I didn't even know my neighbours yet. haha
I store spices in my freezer so I know what you mean. As long as you put the ice cream in a sealed container, it should be okay. Plus this only makes about 4 scoops, so it won't be around thaaat long😉
😆 that's a great story. I've done something similar with frozen ravioli.
Good ice cream !
Thanks!
As always, I am impressed with your plating! Do you remember where you bought that bowl?
Thanks! I'm pretty sure this one I got at a ceramics shop in Kyoto.
Great video, learned lots about matcha and ice cream making! Visiting from Maplecook! You got a new subscriber. 👍😊
Thank you, and welcome to the channel! I hope you have a chance to try this.
Looks delicious 😋 😍 👌
Thank you!
Trivia. You won’t get fair trade symbol with Japanese green tea because a company has to PAY for the examination.
That goes for most certifications, including organic certifications. The farm I visited grows tea without pesticides but they don't have an organic certification because it costs too much.