Matcha Honey Bean Ice Cream
1.
Egg yolk and sugar mix
2.
Beat with a whisk until the sugar melts and the egg yolk becomes lighter
3.
Heat the milk on a low heat until it boils, turn off the heat and let it cool for two or three minutes
4.
Pour the hot milk from the milk pan with one hand into the egg yolk slowly with a thin stream of water, and use a whisk with the other hand to continue to beat the egg yolk quickly to prevent the egg yolk from being boiled and solidified by the hot milk
5.
After the egg yolk and milk are completely mixed, continue to pour it back into the milk pan, turn on a small fire and heat slowly, while heating, stirring constantly
6.
The custard that is constantly heated will become thicker and thicker. If you lift it with the back of a spoon, it can hang a layer of thick paste.
7.
Add matcha powder and mix well
8.
After cooling, add honey
9.
Whipped cream and sugar, beat the whipped cream to 7 to distribute
10.
Mix the egg custard prepared above
11.
Add rum and mix well
12.
Put it in the refrigerator and take it out every 2 hours during the freezing process. Beat for a few minutes with a whisk
Tips:
When pouring hot milk into the egg yolk paste, at the beginning, pour it in with a thin stream of water, not too fast, so as to avoid the egg yolk paste being blanched. Rum is fine.
