Matcha Ice Cream
1.
Take out the vanilla seeds from the vanilla bean pod, heat it with milk on a low heat until there are small bubbles at the edge of the pot, turn off the heat and set aside
2.
Whisk the egg yolk with fine sugar until it is sticky and white, as shown in the figure, the unbroken lines can be drawn (a manual whisk is sufficient)
3.
Slowly add the mixture in step 1 to 2 and pour while whipping to mix evenly
4.
Pour the mixture into the milk pan, heat it on the lowest heat and stir it continuously at 83 degrees; or scoop it up to draw a clear line (very important)
5.
Sift in the matcha powder and mix well
6.
Filter into the basin
7.
Quickly cool down with ice water and stir occasionally; after room temperature, cover with plastic wrap and put in the refrigerator to freeze
8.
About 5 minutes of hardness, use an electric whisk to fully enter the air (take out the whisk every 1 hour or so, about 3 times the taste is soft and smooth)
Tips:
1. The original flavor can be made without adding matcha powder
2. The milk flavor of whole milk will be stronger, I used ordinary pure milk here
3. Pay attention to step four, keep stirring at minimum fire, especially when it is close to 70 degrees, or when it feels slightly sticky
4. You can leave it without vanilla pods, the matcha flavor itself is delicious
Handmade ice cream:
Why use an electric whisk
Why need to be beaten every once in a while
When is the right time to beat
Tips for digging ice cream
The above four questions can be found in the article I wrote about caramel ice cream
