Cocoa Matcha Ice Cream

Name: Cocoa Matcha Ice Cream
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 240g Light cream; 120g milk; 3 yolk; 50g Sugar; 43g Dove chocolate; 15g cocoa powder

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Homemade ice cream,
I posted a picture of vanilla ice cream last time and everyone asked about the recipe.
I just made cocoa and matcha flavors again, so I took a picture of the process by the way.
Because it was done at night, the picture quality is not good.

This time I used an ice cream machine and an electric whisk.
Because everyone shouted what to do without an ice cream machine.
Ok now,
Solution 1: Buy an ice cream machine,
Solution 2: Use an electric whisk instead.
The electric whisk is a little troublesome to operate, and the taste is not so smooth.
Nothing else.
Can use.

Don’t eat any vegetable cream sorbet, do it yourself,
Get a safe, healthy and delicious summer sacred product in minutes.

Ingredients

240g Light Cream
120g Milk
3 Yolk
50g Sugar
43g Dove Chocolate
15g Cocoa Powder

Cocoa Matcha Ice Cream

1. First, freeze the ice cream bucket for 15-17 hours.

2. Prepare 240 grams of whipped cream.

3. 120 grams of milk, 3 egg yolks, 50 grams of sugar, 15 grams of cocoa powder.

4. One piece of chocolate, exactly 43 grams, I used it all.

5. Pour whipped cream, milk, egg yolk and sugar together and mix well.

6. Pour into a non-stick pan, bring to a boil over medium and low heat, stirring constantly. Non-stop.

7. Pour chocolate and cocoa powder in a container,

8. Pour the boiled butter into a basin and stir evenly. It does not matter if there is some slightly melted cocoa powder, it will be even when it is sent later.

9. I made two servings. For this one, 10g of sugar is added to the matcha-flavored recipe.
Add 10-15 grams of matcha powder to the cooked ice cream paste and mix well.

10. Seal the mixed ice cream paste with various flavors and refrigerate overnight.
So make it at night, stir and freeze it the next morning.

11. The next day, take the ice cream bucket out of the freezer compartment of the refrigerator,

12. Pour the ice cream paste refrigerated overnight into the bucket.

13. Start the operation, he will slowly stir himself, don't worry about it.

14. It takes about 20 minutes.

15. Take it out of the container, the ice cream at this time is still relatively soft, and it can be eaten when it is frozen and hardened slightly.

16. For the matcha, use a whisk.

17. After the lines are drawn, put it back in the freezer for half an hour.

18. Take it out, beat it again, and repeat about 2-3 times, until the ice cream becomes large and fluffy.

19. Similarly, put it in the refrigerator after freezing and hardening.
If you use an ice cream machine to make two flavors at once, you can take it out after the first one is done, and quickly clean the bucket to dry the water. When the second flavor is set, just continue to stir. The function of the freezer bucket can support .

Tips:
Original ice cream recipe:
240g whipped cream, 120g milk, 50g sugar, 3 egg yolks,
Adding 5 grams of vanilla essential oil is vanilla flavor.
15 grams of cocoa powder and 43 grams of chocolate are cocoa flavors. If chocolate with high cocoa content is used, the sugar should be added appropriately.
30 grams of accelerated coffee powder is coffee flavor.
Adding 10-15 grams of matcha is matcha flavor.
Adding 50-100 grams of mango puree is mango flavor.
Adding 50-100 grams of durian puree is durian flavor.
So, whatever you want.