Rich matcha ice cream

Overview

For this ice cream, just mix the ingredients and freeze. Although the production process is simple, the taste is quite delicate. The reason is simple. The raw materials for making this ice cream contain very little water. At the same time, it also uses matcha powder to increase the thickness and help solidification. This time I used Qinglan. The finished product is not only beautiful in color, but also tastes great! The rich aroma of matcha makes this ice cream full of refreshing flavor, coupled with the mellow pure milk aroma, you can't stop eating it~ The ice cream recipe comes from cream cherries, thank you very much for sharing~

Tags

• dessert
• ice products
• children
• afternoon tea
• summer recipes
• egg yolk
• matcha powder
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Put the egg yolks into the eggbeater. Be careful to use fresh and hygienic eggs. Do not use eggs of unknown origin or that have been purchased for a long time;

   

3. 3 Add fine sugar, heat over water, stir quickly while heating, until the sugar is basically melted;

   

4. 4 Take out the egg beater and beat at high speed until the egg liquid is thick. When you lift the egg beater, the egg liquid will hang down like a ribbon, and the traces of falling egg liquid will not disappear immediately;

   

5. 5 Mix the whipped cream and matcha powder. Sieve the matcha powder in advance. I later thought that I could take a small amount of whipped cream and mix it with the matcha powder before mixing it with the remaining whipped cream;

   

6. 6 Stir until 5 minutes of distribution, that is, the light cream becomes thick and separates from the liquid state. At the same time, use a spatula or egg beater to scratch it, leaving large traces;

   

7. 7 Mix the light cream and egg yolk paste evenly in batches;

   

8. 8 The mixed ice cream slurry should be very thick. When you lift the scraper, the traces of liquid hanging down will not disappear immediately;

   

9. 9 Put the ice cream slurry into a container and freeze in the freezer until completely solidified. I used the leftover mascarpone cheese box from the past, 500ml, just one box. When eating, just take it out and scoop into the balls. This ice cream is easy to scoop out and does not need to be reheated.