1. Add egg yolks, sugar and salt to milk, heat on low heat without boiling
2. Weigh the matcha powder into a small bowl
3. Add a small amount of egg cream to matcha powder and mix well
4. Add the remaining egg milk and stir well, let cool for later use
5. The whipped cream is distributed with an electric whisk until six or seven, and it can be hung out sharply.
6. Mix the whipped cream and matcha custard into the refrigerator and freeze
7. After two hours, take it out and stir once for a total of four times
8. You can enjoy delicious matcha ice cream in eight hours
Tips:Add a little salt to highlight the sweetness. Don't boil the milk when you warm it, just heat it up
