https://www.biggerbolderbaking.com/homemade-ice-cream-party/
The main difference is when the condensed milk is added, whether it is beaten, and also the temp. Gemma put the condensed milk in the fridge and also beat the double cream initially until stiff peaks. I've also read in another of her recipes that she beat them until soft peaks before adding in the condensed milk and then continued to beat till stiff peaks, which is the method I used. I'm always petrified of over beating cream, and then it becomes butter! Below, I've adapted for matcha which I happen to have a tin lying around and need to use up.
Ingredients
1 tin of condensed milk, leave in the fridge overnight
600ml of double cream, suitable for whipping
2 tbsp culinary grade matcha powder
3 to 4 tbsp of hot (not boiling!) water, just enough to make into a paste
2 tbsp of icing sugar
Method
1. In a food processor or mixer/beater, add the chilled double cream. Beat until soft peaks.
2. Pour in the cold double cream and beat until stiff peaks.
3. In a separate bowl, combine the matcha powder and hot water into a smooth paste. To ensure that there are no lumps, you might want to sift the matcha adding the water.
4. Add the sugar to the matcha paste and combine until no lumps remain.
5. Pour the cream mixture into the mixing bowl and fold in carefully until no streaks remain.
6. Transfer to a freezable container (plastic or metal but no glass!) and freeze for at least 6 hours but best overnight.
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