1. Add 40 grams of caster sugar to 4 egg yolks.
2. Beat with a whisk until the yolk is thick.
3. 240 grams of pure milk is heated to about 80 degrees, it is boiling, and the frothing edge of the small milk pot can be turned off.
4. Add a small amount of milk to the egg yolk several times, stirring while adding. At this time, the temperature of the milk should not be too high. If the temperature of the milk is too high, pour it into the egg yolk paste, the egg yolk paste will become egg drop soup.
5. Then pour the milk yolk paste into the milk pan and heat it on low heat, stir while heating, and stir until the milk yolk paste is thick and then turn off the heat. This step can not be heated for too long.
6. Add a piece of white chocolate to the hot milk custard and stir until the chocolate is completely dissolved. Chocolate can also be omitted, but the ice cream with chocolate has a more mellow taste and a stronger aftertaste.
7. Add 20 grams of fine sugar and 40 grams of pure milk to the matcha powder. Stir it well and let it stand for about 30 minutes and stir again.
8. Because matcha powder is added to milk, there will be particles that cannot be dissolved. Let it stand for a while to allow the matcha powder to fully absorb the milk, and then there will be no particles when stirring.
9. Pour the matcha powder into the milk yolk paste and stir well.
10. Cool the milk yolk paste with matcha over water.
11. Use a whisk to beat 300 grams of whipped cream until it is thick and slightly textured.
12. Add the whipped cream to the matcha milk yolk paste and mix well. Then put it in the refrigerator and freeze for 50 minutes, take it out and beat with a whisk for 1-2 minutes, then put it in the refrigerator again and freeze it. Repeat this step 4 times. Each time, they were taken out 50 minutes apart, whipped and then frozen. The ice cream will taste better after repeated whipping.
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