N° 54: How to Make ANY Ice Cream without an Ice Cream Machine
(Hint: I've done most of the work for you.)
Good morning,
Just in time for the summer solstice, I’m finally ready to share with you the no-churn ice cream conversion calculator* I’ve been working on for a while. Here’s how it works: you enter the ingredients from any conventionally (i.e., ice-cream-machine-required) churned ice cream recipe, and my little calculator spits out a new recipe that will work without churning in an ice cream machine. (My miracle-working has limits; as with most ice creams, you’ll still need to wait for the ice cream to solidify in the freezer for eight hours or more, so if you want this ready for the evening, make it in the morning.)
I served the no-churn matcha and chocolate ice cream you see pictured below to guests last night, and during their brief existence, the scoops basked in rave reviews (Kate thought they were made by some fancy store-bought brand).
The calculator gives you options: you can choose grams OR cups to measure, and you can choose to convert to a recipe with or without eggs. (Eventually, I’ll work on vegan and other complex options. Let me know if you have any requests.) I’m sharing the No-Churn Matcha Ice Cream recipe (egg-free version) with you below. And for endless possibilities, I’ll send you the link to the calculator in a “p.s.”* email.
Have a good weekend. Talk to you soon.
Brian
*Formal Assignment P.S. is for paid subscribers. It’s just $6 a month—or even less for an annual subscription. If you’re a paid subscriber, thank you very much. If not, please consider becoming one. It helps me buy ingredients and the time to spend testing and writing. Thank you for considering. And if you can’t afford it and are desperate for a free “paid” subscription, just email me. Okay, enjoy the recipe below.
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Recipe:
NO-CHURN MATCHA ICE CREAM
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For this recipe, I entered the “Green Tea Ice Cream” recipe from
’s The Perfect Scoop into the “no egg” tab of my no-churn ice cream conversion calculator. The result, which required embarrassingly little effort, was an ultra-rich, silky-smooth, subtly-flavored frozen dairy delight.Makes about 1 quart (1 liter)
Active time: 10 minutes
Total time: 8 hours 10 minutes (includes freezing)
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INGREDIENTS:
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680 grams heavy cream (2 3/4 cups + 1 Tbsp)
114 grams sugar (1/2 cup + 1 Tbsp)
75 grams honey or syrup (golden syrup, agave, maple, etc.; 3 Tbsp)
56 grams mascarpone (1/4 cup)
48 grams nonfat milk powder (6 Tbsp)
2 tablespoons vodka or vanilla extract
4 teaspoons matcha powder
pinch salt
Combine all ingredients in a cold stand mixer bowl (or large mixing bowl). Whisk at medium-low speed (or by hand) until soft peaks form.
Transfer to an airtight container and freeze for at least 8 hours.
That’s it!
p.s. My Ice Cream-to-No-Churn-or-Semifreddo Conversion Calculator
This is a BRILLIANT formula! So handy to adapt with lots of different flavorings and fruit pulps, I guess!
This is amazing! I’ve been dying to make the frozen desserts from the good and sweet cookbook, I was wondering if for the recipes that use half and half I could input that in the heavy cream cell of the file?