1. Ingredients preparation
2. Put the egg yolks and sugar into a clean container and stir with a single pump.
3. Put matcha powder, butter, and whole milk in a pot with a compound bottom, heat up over the heat, and stir with egg soak until there are no particles.
4. When the milk is heated to 50-60°C, first slowly pour part of the milk into the egg liquid being stirred, then pour the egg milk liquid back into the other half of the milk after stirring completely, and heat it while stirring.
5. When the temperature of the egg-milk liquid reaches 85°C, it can be removed from the fire, pour it into a clean container, put a plastic wrap on the surface and cool it, and put it in the refrigerator for 2-4 hours.
6. Boil a pot of boiling water, blanch the mint leaves in ice water and drain the mint leaves immediately.
7. Put the mint leaves into the wall-breaking machine, pour 1/3 of the amount of cooled custard and beat them thoroughly at high speed.
8. Add the remaining egg and milk liquid, beat it again and filter with a fine strainer. Put it in the refrigerator for more than 2 hours.
9. Install the ice cream mixing tank and special mixing paddle on the cook machine, adjust the cook machine to "1" gear, and pour the milk into the ice cream mixing tank of the cook machine. Continue to stir for 15-20 minutes to scoop out to the container and freeze for storage.
