1. Prepare the required raw materials.
2. Heat the milk until it is about to boil.
3. Put the egg yolk and sugar (B) into a large container.
4. Dispatch it until it is close to white.
5. Pour the heated milk into the whipped egg cream in 3 times and stir evenly.
6. Pour the mixed solution back into the milk pan and heat on low heat until it is thick. (The benefits of heating can melt the sugar; sterilize; remove the fishy smell from the egg yolk.)
7. Pour sugar A into the container.
8. Pour the matcha powder into the container. (Matcha to say a few words: The quality of matcha is related to the overall color and taste, so I suggest you not to buy the one that is too cheap. The old saying is that you get what you pay for, after all, you eat it yourself.)
9. Then add folic acid inulin. (Folic acid inulin is very helpful to the stability and taste of ice cream. The ice cream made is not only free of ice, but also has a particularly rich and rich taste than Haagen-Dazs. As far as I know, many high-end European brands of desserts and bakery products It will be used, high-end brands pay more attention to health, because folic acid inulin also has a very good laxative detoxification effect and stable blood sugar.
10. Stir the mixed powder evenly
11. Pour a small amount of thick solution (6) into the mixed powder and stir evenly to make it into a sauce. Then pour the matcha paste back into the solution and stir well.
12. Then cool it down with cold water, then put it in the refrigerator for half an hour before taking it out.
13. Then add the whipped cream to the refrigerated solution.
14. Stir evenly, pour it into the freezer, put it in the refrigerator and freeze.
15. Take out and stir every 2 hours. Stir a total of 3 times.
Tips:1. The quality of matcha is very important, so choose it yourself.
2. Do not change the formula. The taste of this formula is very mellow and delicious without ice ballast.
3. When freezing, stir it every 2 hours, and stir it evenly.
