And I'm not kidding, as I really think that this recipe is easier than the one that requires the machine as the only thing that I have to do is stir and fold plus I don't have to wash the machine bowl too.
It started by lightly cook the egg yolks and sugar over simmering water, then fold it into whipped cream, and yes, it's done! You can use this method to make other flavour too. This time I made green tea flavour, and it's one of my favourite ice cream. I use a lot (and I really mean it), of green tea powder so my ice cream is very intense in flavour both bitter and sweet, and I love IT! But, you can adjust the amount of both green tea and sugar to suit your taste, use only 15 g of green tea powder if you want lighter in bitter taste and when using less green tea, don't forget to use less sugar too ^^.
It's a very small recipe, but I think it's better as you will be able to make new flavour real quick, hehe.
Recipe: No churn Green tea ice cream
Youtube: ไอศครีมชาเขียวไม่ใช้เครื่อง, No churn Green tea ice cream, 濃い抹茶アイスクリーム
No-churn Green tea Ice cream
100g .................. Whipping cream (A)
15-20 g .............. Green tea powder (matcha)
3 ........................ Egg yolks
80-85 g .............. Granulated sugar
150 g .................. Whipping cream (B)
Sift the green tea powder into the whipping cream bowl.
Stir to combine.
Put egg yolks and sugar into a bowl, whisk to combine.
Place over simmering water.
Stir until 72℃ (it will slightly thicken).
Put the green tea mixture into the egg yolk bowl.
Stir to combine, and let it cool completely.
Whip the whipping cream (B) until soft peaks formed.
Put 1/3 of the whipped cream into the egg yolks bowl.
Stir gently with a whisk to combine.
Pour the mixture back into the whipped cream.
Fold until combine.
Pour into the container, press a piece of baking paper (or plastic wrap) over the top.
Freeze at least 4 hours or until firm.
No-churn Green tea Ice cream (抹茶アイスクリーム)