Matcha ice cream

Overview

In order to consume the whipped cream

Put 3 egg yolks into a clean mixing bowl and add 80g fine sugar
Use an electric egg beater to beat at high speed until the egg liquid is lifted up and the egg liquid will slowly droop down in the shape of a ribbon
Put 200ML whipping cream and 15g matcha powder into a deep mixing bowl,
Use an electric egg beater to beat at low speed until it is half-flavored (that is, the whisk head can leave traces when passing through, and it can leave the complete liquid state)
Add the matcha cream to the beaten egg yolks,
Stir evenly with egg beaters and pour into a stainless steel or enamel container. Cover the surface of the container with plastic wrap and place it in the freezer of the refrigerator for more than 5 hours. There is no need to take it out and re-stir in the middle