Dairy-free green tea ice cream

Aaah...sweet success with my new ice cream maker! I've spent a lot of time searching recipes that are not egg-based and that aren't hugely dependent on refined sugar. Last night, I decided to put all of my research to good use and experiment with making ice cream. The original recipe can be found here. I modified it to suit my needs and it worked beautifully.

I decided to flavor mine with green tea since my mother-in-law has never had green tea anything. Don't forget to freeze your ice cream maker insert ahead of time if yours doesn't have a built-in freezer unit.

Green Tea Ice Cream

2 1/2 cups almond milk
1/2 cup liquid honey
3 tbsp cornstarch
2-3 tbsp matcha green tea powder (to taste)
Ice for an ice bath to cool mixture

In a saucepan, heat 2 cups of the almond milk and the honey over medium heat, just until it begins to steam.

In a small bowl, whisk together the remaining 1/2 cup of milk and the cornstarch, making sure that there are no lumps. Whisk into the honey and milk in the saucepan. Bring the mixture barely to a boil, then lower the heat and simmer. At this point, slowly add the matcha powder while whisking rapidly to prevent lumps from forming. The mixture will begin to thicken so keep whisking! Continue to simmer the mixture for another 5 minutes, stirring occasionally.

Pour the mixture through a strainer into a heat-proof glass bowl. This will help to break apart any lumps of matcha powder that may have formed. Place the bowl into a shallow ice bath to help cool the mixture. (If your ice cream maker has a built-in freezer unit, you can skip this step.) From here you can follow the instructions that came with your ice cream maker. Depending on your machine, in 25-35 minutes you will have ice cream that is ready to serve.

Enjoy!