1. Put 30g sugar in the cream and beat with a whisk.
2. Dispense to 70%, and the volume of the cream will increase, then put it in the refrigerator compartment for later use.
3. Separate the two egg yolks, beat them until they turn white, set aside.
4. Boil the matcha powder, another 30g of sugar, and milk on a low heat. Be careful not to wait for the pot to boil, just boil it evenly.
5. Put the boiled milk into the egg yolk and continue to beat evenly without leaving any traces of the egg yolk.
6. Pour the milk liquid into the cream 4 times, whipping evenly each time.
7. Put the ice cream in the freezer and freeze it, take it out and beat it every half an hour, beat it 4 times, and freeze it overnight. The split whipping can make the ice cream taste better and have a looser texture. If there is no time, it can be omitted.
8. Take it out and put it in the refrigerator for 10 minutes to soften before eating, it will be easier to dig, add the fruit you like, and start eating!
Tips:Homemade ingredients are healthy and milky.
