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.
Cos they are practically bite-sized, you can have your ice-cream without the guilt!
I made the ice-cream first, piping them into a silicone mini donut mould mat I bought from Tott (SG$24).
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.
And here’s the full recipe:
Earl Grey & Matcha Ice-cream mini donuts recipe
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
- In a small saucepan, pour in milk and whipped cream, heat on medium low until it starts bubbling at the sides.
- While waiting for it to heat up, place egg yolks and sugar in another small saucepan and beat together thoroughly with a balloon whisk.
- Pour milk and whipped cream mixture into the eggs mixture, whisking it over low heat until it reaches 85℃.
- Strain the mixture into a big bowl and float it over another bowl filled with ice, whisking quickly.
- Divide the mixture into 2. In one, whisk in 7 gm of matcha. In the other, whisk in 7 gm of earl grey.
- 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)
- 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! ^^