1. Add fine sugar to the egg yolks.
2. Electric whisk until thick and whitish.
3. Pour the milk into the milk pot and heat it over a medium-low heat until the edges bubbling and turn off the heat.
4. Pour the milk into the egg yolk three times and stir evenly while pouring.
5. Stirred state.
6. Then pour it into the milk pan and continue to heat it on a low heat until the edges bubbling away from the fire and put in the refrigerator to cool thoroughly.
7. Light cream with powdered sugar and matcha powder.
8. Hit 7 to distribute.
9. Pour into the egg yolk paste.
10. Stir evenly.
11. Pour half of the ice cream batter into the ice cream mold, sprinkle with dried cranberries, and then pour the other half of the batter.
12. Insert the ice cream stick.
13. Put it in the refrigerator overnight before demoulding.
14. There is no ice residue at all.
Tips:Attention⚠️
1. The milk must not be boiled, otherwise the egg yolk will be blanched into egg drops.
2. When the egg yolk paste is heated, the heat should be low, and the edges should be bubbling.
