Baking & Cooking

Matcha & Earl Grey Ice-cream Mini donuts

It’s not even May but Singapore is already feeling the heat. The kind of heat that makes you perspire even when you’re just standing there and not moving an inch.

Ice-cream is a perfect distraction.

I so happened to come across some Earl Grey powder in Sun Lik the other day and decided to make some ice-cream.

Using the original recipe, I split the base into two, putting Earl Grey in one and Matcha into the other. Making ice-cream is easier than you think! And this recipe doesn’t require an ice-cream machine.

matcha_earlgrey_minidonuts

Cos they are practically bite-sized, you can have your ice-cream without the guilt!

matcha_earlgrey_minidonuts1

I made the ice-cream first, piping them into a silicone mini donut mould mat I bought from Tott (SG$24).matcha_earlgrey_minidonuts3

After putting them into the freezer overnight, they should harden up nicely and pop out easily from the silicone mould. Next, I used the sponge cake recipe from Ochikeron, piping out what I need into the mould.

The leftover is enough to make a 5-inch sponge cake for breakfast. Talk about killing two birds with one stone, heh heh~~

After the cake has cooled down, you can assemble it together with the ice-cream, decorating it with some chocolate sprinkles or whipped cream.

I’ve got some chocolate pens from my trip to Japan months ago so I used those.

chocolatepens

matcha_earlgrey_minidonuts2

And here’s the full recipe:

Earl Grey & Matcha Ice-cream mini donuts recipe

  • Servings: 18 mini donuts
  • Print

Earl Grey & Matcha Ice-cream

  • Milk 200 gm (I used Farmhouse fresh milk)
  • 120 gm Whipping cream
  • 60 gm Fine Sugar
  • 2 Egg yolks
  • 7 gm Matcha powder
  • 7 gm Earl Grey powder

Directions:

  1. In a small saucepan, pour in milk and whipped cream, heat on medium low until it starts bubbling at the sides.
  2. While waiting for it to heat up, place egg yolks and sugar in another small saucepan and beat together thoroughly with a balloon whisk.
  3. Pour milk and whipped cream mixture into the eggs mixture, whisking it over low heat until it reaches 85℃.
  4. Strain the mixture into a big bowl and float it over another bowl filled with ice, whisking quickly.
  5. Divide the mixture into 2. In one, whisk in 7 gm of matcha. In the other, whisk in 7 gm of earl grey.
  6. Pipe out matcha and earl grey ice-cream equally into silicone mould. You should have about 1/4 cup of each flavour left. As this is a recipe that doesn’t require an ice-cream maker, you can place it into the fridge for an hour, take it out and give it a thorough whisk with a fork. Repeat every hour for 3-4 times.

(recipe adapted from 82 道健康取向的冰淇淋及特制甜品 book, available at National Library Board)

Sponge cake 

  • This recipe is enough to make 18 mini donuts and one 5-inch cake.
  • Pipe batter into donuts silicone mould and the rest into a 5-inch pan. Bake donuts for 8 mins and 5-inch cake for 22-25 mins at 170℃.

Assemble the ice-cream with donuts, decorating with melted chocolate of choice or whipped cream/fresh fruits.

Alternatively, you can just get some store bought ice-cream, wait for them to melt at room temperature, and then pipe into the moulds. Though I still recommend making your own since it’s so easy!

 

Have you tried this recipe? Let me know if you did! ^^

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