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Matcha Mint Chocolate Chunk Ice Cream

 
One serving costs about $4.62 One serving costs about $4.62

$4.62 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 summer,vegetarian,gluten-free,gluten free,lacto ovo vegetarian,fodmap friendly
spoonacular Score:55%

Spoonacular Score: 55%

 

Matcha Mint Chocolate Chunk Ice Cream is a gluten free, lacto ovo vegetarian, and fodmap friendly recipe with 2 servings. One portion of this dish contains roughly 31g of protein, 90g of fat, and a total of 1452 calories. For $4.62 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. 1 person were glad they tried this recipe. This recipe from Foodista requires matcha tea, peppermint leaves, chocolate chunks, and egg yolks. From preparation to the plate, this recipe takes about about 45 minutes. With a spoonacular score of 56%, this dish is solid. Matcha Mint Chocolate Chunk Ice Cream, Paleo Mint Chocolate Chip Ice Cream (with a matchan option), and Basil Mint Chocolate Chunk Ice Cream are very similar to this recipe.

Ingredients

Servings:
7 tsps
7 tsps green matcha tea
green matcha tea
1 tsp
1 tsp dried bay leaves
dried bay leaves
4 cups
4 cups half and half
half and half
4
4  egg yolks
egg yolks
0.75 cups
0.75 cups sugar
sugar
1 tsp
1 tsp peppermint extract
peppermint extract
0.75 cups
0.75 cups chocolate chunks
chocolate chunks
7 tsps green matcha tea
7 tsps
green matcha tea
1 tsp dried bay leaves
1 tsp
dried bay leaves
4 cups half and half
4 cups
half and half
4  egg yolks
4
egg yolks
0.75 cups sugar
0.75 cups
sugar
1 tsp peppermint extract
1 tsp
peppermint extract
0.75 cups chocolate chunks
0.75 cups
chocolate chunks

Equipment

ice cream machine
ice cream machine
sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan
ice cream machine
ice cream machine
sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

In a heat-proof bowl, whisk together egg yolks and sugar until thick and fluffy. In a heavy based saucepan heat half and half, matcha, and mint until almost simmering. Temper dairy into yolk mixture and return to pan. Heat, stirring constantly, until mixture begins to thicken. Remove from heat, and allow to cool. Strain repeatedly until the ice cream base no longer has herbs in it. Spin in ice cream maker until thick. Add chocolate chunks in during the last couple minutes and allow to churn until incorporated. Transfer to freezer-proof dish and freeze until firm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.62
Ingredient
7 teaspoons green matcha tea
1 teaspoon dried bay leaves
4 cups half and half
4 egg yolks
¾ cups sugar
1 teaspoon peppermint extract
¾ cups chocolate chunks
Price
$3.57
$0.02
$2.63
$0.96
$0.21
$0.26
$1.59
$9.24

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Disclaimer

Nutritional Information

Quickview
1452 Calories
30g Protein
89g Total Fat
130g Carbs
17% Health Score
Limit These
Calories
1452
73%

Fat
89g
138%

  Saturated Fat
52g
326%

Carbohydrates
130g
44%

  Sugar
99g
111%

Cholesterol
573mg
191%

Sodium
223mg
10%

Alcohol
0.69g
4%

Caffeine
54mg
18%

Get Enough Of These
Protein
30g
62%

Phosphorus
766mg
77%

Calcium
595mg
60%

Vitamin A
2967IU
59%

Vitamin B2
0.96mg
56%

Selenium
34µg
50%

Iron
7mg
44%

Manganese
0.88mg
44%

Copper
0.88mg
44%

Magnesium
162mg
41%

Vitamin B12
2µg
40%

Zinc
5mg
33%

Potassium
1034mg
30%

Vitamin B5
2mg
27%

Fiber
5g
20%

Vitamin D
2µg
19%

Vitamin E
2mg
19%

Vitamin B6
0.34mg
17%

Vitamin B1
0.25mg
17%

Folate
67µg
17%

Vitamin K
11µg
11%

Vitamin C
4mg
5%

Vitamin B3
0.93mg
5%

covered percent of daily need

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