I was watching a documentary about wheat recently called “What’s With Wheat?“. It was really, really interesting, explaining a lot about the problems we have created in hybridizing wheat, processing wheat, and over-indulging in the stuff in our day-to-day. In addition to that talk was a focus on the human microbiome, all the microbes that live in our gut. It’s something I haven’t really thought about before; it was one of those things that sticks in your brain and you keep coming back to it over and over again.
The bacteria and microbes living in our gut are incredibly important. Not only to they help digest our food, absorbing vitamins and minerals from things that pass through our intestines, but they protect our bodies from harmful bacteria. They also have a huge effect on our nervous system and a close relationship with our genes. Though some of these microbes are inherited, others are the direct results of your food choices. Not only should you eat to maintain a healthy gut, but also eat for your children and your grandchildrens’ guts too!
So, how do you maintain a healthy microbiome? Research says to eat a varied diet, avoiding excess sugar and processed foods. Eat fresh produce, fermented foods, and yogurts. The jury still out on how much effect changing your diet can have in the short term as the research is relatively new. But hey, can’t hurt!
So, let’s get to the whole point, shall we? This matcha mint ice cream is the perfect solution for your sweet tooth. Made with few ingredients, natural flavors, healing matcha, and a serving of fruit on the side… you can’t beat it. It’s definitely dessert, falling into the “excess sugar” category… but hey, but it’s a much better choice than anything in a package. Everything in moderation, am I right? 😉
Matcha Mint Ice Cream & BerriesPrint Recipe
- 2 cups whipping cream
- 1 tbsp matcha powder
- 1/2 cup packed mint leaves
- 1 10-oz can sweetened condensed milk
- 1/2 cup sugar, halved
- 1 cup sliced strawberries
- 1 pint blueberries
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp cornstarch + 1/4 cup ice water
6 hours before you want to eat, begin the ice cream. Heat the cream in a microwave safe bowl for about 2 minutes. the cream should be very warm to the touch but not boiling. Add matcha powder and stir until incorporated. Add mint leaves and stir until submerged. Allow to sit and cool to room temperature for 1 hour.
After 1 hour, move the mixture to the refrigerator for 1 more additional hour. Place the bowl and whisk you plan to use in the freezer.
After 1 hour in the refrigerator, remove the cream mixture. Strain out the mint leaves and discard. Remove bowl and whisk (I used my kitchen aid attachment) and place cream in the bowl. Beat over medium high until cream is whipped. slowly add in 1/4 cup sugar and sweetened condensed milk in a stead stream while cream is still beating. Once incorporated, spread into a pie disk and smooth top. Place in freezer for 4 hours.
About 30 minutes before you plan to eat, slice strawberries and place in a small pot with blueberries, lemon juice, water and 1/4 cup sugar. Heat over medium high heat, stirring every minute or so, until berries cook down. Mix corn starch with water and pour into berries. Cook to desired thickness. Remove from heat and allow to cool for about 20 minutes.
Place compote at the bottom of the dish. Top with a scoop of ice cream.
Ice cream keeps for about 24 hours.