1. Put the sugar and salt into the egg yolk, stir well and set aside; pour the milk and whipped cream into the pot, heat to a slight boil on low heat; slowly pour the heated milk into the egg yolk, stir while pouring
2. Pour the well-mixed egg yolk milk liquid back into the pot, slowly heat it to a slightly boiling state, at this time the egg yolk milk liquid is somewhat thick; sift in the green tea powder, stir well, and then sieve (this step It’s best not to omit it, the ice cream paste after sieving will be much more delicate)
3. Put the sieved ice cream paste in the refrigerator to freeze or refrigerate to about 5 degrees Celsius; put the ice cream bucket in the refrigerator in advance and freeze for more than 16 hours, then take it out into the bread machine, and pour the prepared ice cream paste
4. Select the mixing program of the bread maker in the menu, and press the start button; after the program is over, add the dried cranberries, and then start the program to let the other stir a few times and mix well; at this time the ice cream is still relatively soft, you can put it in the crisper Put it in the refrigerator and freeze to the hardness you want
Tips:1. Step 3 When pour the heated milk liquid into the egg yolk, pour it in slowly, and stir while pouring it in. Don't pour it in at once, as it will easily flush out the egg yolk;
2. When heating the egg yolk milk liquid in step 4, use a low heat to heat it slowly, stir it with a spoon while heating it, and heat it to a slight boil. Don't overcook it.
