Matcha ice cream

Overview

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Tags

• dessert
• ice products
• children
• afternoon tea
• valentine's day
• summer recipes
• egg yolk
• matcha powder
• pure milk
• whipping cream
• white chocolate
• fine sugar

Ingredients

Steps

1. 1 Add 40 grams of caster sugar to 4 egg yolks.

   

2. 2 Beat the egg yolks with a whisk until thick.

   

3. 3 Heat 240 grams of pure milk to about 80 degrees and it will be in a boiling state. Turn off the heat when bubbles form on the edge of the small milk pot.

   

4. 4 Add the milk in small amounts to the egg yolks, stirring as you add. The temperature of the milk at this time should not be too high. If the temperature of the milk is too high and poured into the egg yolk paste, the egg yolk paste will turn into egg drop soup.

   

5. 5 Then pour the milk and egg yolk paste into the milk pot and heat over low heat. Stir while heating. Stir until the milk and egg yolk paste becomes thick and then turn off the heat. This step should not be heated over high heat for too long.

   

6. 6 Add a piece of white chocolate to the hot milk yolk mixture and stir until the chocolate is completely dissolved. You don’t need to add chocolate, but the ice cream with chocolate will taste more mellow and have a richer aftertaste.

   

7. 7 Add 20 grams of fine sugar and 40 grams of pure milk to the matcha powder. Stir evenly and let it sit for about 30 minutes and stir again.

   

8. 8 Because when matcha powder is added to milk, there will be granules that cannot be dissolved. Let it sit for a while to allow the matcha powder to fully absorb the milk, and then stir it and there will be no granules.

   

9. 9 Pour the matcha powder into the milk and egg yolk mixture and stir evenly.

   

10. 10 Cool the milk and egg yolk paste with matcha over water.

    

11. 11 Beat 300 grams of whipped cream with a whisk until thick and slightly textured.

    

12. 12 Add the whipping cream to the matcha milk egg yolk batter and stir evenly. Then put it in the refrigerator to freeze for 50 minutes, take it out and beat it with a whisk for 1-2 minutes, then put it in the refrigerator again to freeze. Repeat this step 4 times. Each time, take it out and beat it 50 minutes apart and then freeze it. The ice cream will taste better after being whipped many times.