Matcha Ice Cream
1.
Put 3 egg yolks in a clean mixing bowl, add 80g fine sugar
2.
Whisk at high speed with an electric whisk until the whisk is lifted, and the egg liquid will slowly fall down like a ribbon
3.
Put 200ML light cream and 15g matcha powder into a deep mixing bowl,
4.
Use an electric egg beater to beat at low speed until it reaches the state of five distributions (that is, the egg beater can leave traces when the head is swiped, and it can be out of completely liquid state)
5.
Add the matcha cream to the whipped egg yolk,
6.
Stir evenly with egg extract, pour it into a stainless steel or enamel container, cover the surface of the container with plastic wrap, and send it to the freezer of the refrigerator for more than 5 hours without taking it out and stirring again.
Tips:
1. Please do not use eggs of unknown origin or eggs that are not fresh enough to be bought for a long time
2. Please don't over-spend the whipped cream, because the matcha powder will have a viscous effect, so you only need to whip it to five minutes.