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I’ve always been a pear shape. I did learn to love my curves once, but then fast forward to two kids later and I’m a time-poor, working mum of two with a mum tum – a pear with a muffin *screams*! (They never feature that body shape in the fashion pages). I also don’t have much time to fit in exercise, so the pounds have naturally crept up on me.

After my second baby, I successfully shed a stone on the 5:2 diet. I was on maternity leave, walking every day with the buggy and generally free to cook from scratch and eat healthily.

I tried again and again to 5:2 it back in the office, with limited success. You see, on one day I can be sent three or more delicious new foods and drinks to try, or I’m in the test kitchen cooking up lovely recipes for Essentials. Food is EVERYWHERE and temptation is hard to resist when you’re hungry.

New approach

So I thought "If I can't not eat then I should a t least try to choose what I eat". So with that thought I quickly got to the computer and found some "diet ice cream" recipes. Should I say that they worked quite well for me? And this is an understatement. I've been so slim only in the high school. Anyway, I've decided to share some recipes that I've been using to cook my tasties for the past few months. Here is one for you to try out:

Ingredients

  • 2 cups Half & Half (480 ml) (or 1 cup (240 ml) whole milk + 1 cup (240 ml) heavy (whipping) cream (butterfat 36-38%), See Notes)
  • 3 Tbsp matcha (green tea powder) (3 Tbsp = 18 g)
  • ½ cup granulated sugar (½ cup = about 100 g)
  • Pinch Kosher salt (about 1/16 tsp)

Instructions

  1. Freeze the ice cream bowl for 24 hours.

    Gather all the ingredients.

  2. In a medium saucepan, whisk together the half and half, sugar and salt.

  3. Start cooking the mixture over medium heat, and add green tea powder. Stir often and cook until the mixture starts to foam and is very hot to the touch but not boiling.

  4. Remove from the heat and transfer the mixture to a bowl sitting in an ice bath. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for 2-3 hours.

  5. Once the mixture is thoroughly chilled, transfer to a pre-chilled ice cream maker and churn according to the manufacture's instructions (20-25 minutes). Transfer the soft ice cream into an airtight container and freeze for at least 3 hours before serving.

Recipe Notes

Half & Half: It is a mix of ½ whole milk and ½ heavy (whipping) cream. You can purchase it in dairy section of American supermarkets.

Heavy cream or heavy whipping cream contains 36-38% butterfat. It's equivalent to Double Cream in UK.

Equipment you will need:

Ice cream maker

Author : Nisha