How to Make Matcha Ice Cream
1.
Prepare the required materials
2.
Pour matcha powder and 15 grams of sugar together and mix well
3.
Pour milk in a small pot and heat it to keep it warm when it is about to boil.
4.
Add 45 grams of sugar to the egg yolk and beat until thick and white
5.
Pour the warm milk into the egg yolk several times and stir quickly at the same time
6.
Boil a pot of water in a large pot, then sit the small pot of custard in the boiling water while heating and stirring until thick
7.
Pour one third of the custard into the matcha powder and stir gently to melt the matcha and caster sugar completely. Then pour all the matcha paste back into the custard and mix well
8.
After sieving the matcha liquid, put it in the refrigerator freezer for one hour
9.
Pour the whipped cream into the basin, beat to 7 and distribute
10.
The whipped evaporated milk is mixed with the hidden custard, and after stirring with a spatula, pour it into the ice cream bucket
11.
Start the bread machine imix program, the ice cream is mixing
12.
The delicious matcha ice cream is made, and then you can dig it out with a scooper. It is refreshing and delicious with strawberries.
Tips:
1. When pouring warm milk into the egg yolk, do not pour it all at once, but divide it into batches, otherwise the egg yolk will solidify into granules.
2. The stirred matcha milk paste should be refrigerated for at least one hour. If refrigeration is not enough, the finished product will not solidify easily.
3. The difference between matcha and green tea is that in the process of curing, matcha 200 degrees high temperature steam sterilizes for a short time to get this taste, green tea only needs 100 degrees.
4. The ice cream bucket should be frozen at minus 15 degrees for more than 15 hours
5. I use the special program for PE9600WT bread machine IMIX ice cream
