Matcha ice cream

Overview

Summer is here, everyone is crazy about losing weight, I join the team honorably... But I haven't lost a pound (Mu Tianli)... It's hot, hot, let's eat ice cream, a healthy low-fat ice cream without cream is recommended to girls, the same delicate and smooth taste, the same cool and wonderful summer ice cream! The recipe comes from Kaoru Shimamoto, a famous Japanese nutritionist, and the pure milk ice cream has been slightly modified.

Tags

• little fresh
• ice products
• egg yolk
• matcha powder
• vanilla pod
• fine sugar
• milk

Ingredients

Steps

1. 1 Remove the vanilla seeds from the vanilla pods, heat them with the milk over low heat until small bubbles appear on the edge of the pan, turn off the heat and set aside

   

2. 2 Beat the egg yolks with fine sugar until they are thick and white, and you can draw unbreakable lines as shown in the picture (a manual egg beater will do)

   

3. 3 Slowly add the mixture in step 1 to step 2, stirring while pouring to mix evenly

   

4. 4 Pour the mixture into a milk pot, heat it to 83 degrees over the lowest heat and stir constantly; or scoop it up to draw a clear line (very important)

   

5. 5 Sift in the matcha powder and mix thoroughly

   

6. 6 Strain into a basin

   

7. 7 Cool quickly with ice water and stir occasionally; cover with plastic wrap at room temperature and freeze in the refrigerator

   

8. 8 The hardness is about 5 minutes. Use an electric whisk to beat so that the air can fully enter (take it out and beat every 1 hour or so. The texture will be soft and smooth after about 3 times)