1. Prepare the ingredients. Wrap the yogurt with cotton cloth to filter out the whey. It is thick yogurt. The ice cream made by doing this has no ice balls.
2. Mix the matcha powder with hot water into a paste, let cool
3. Use a whisk to beat the whipped cream to a non-flowing state. If you use unfiltered yogurt, whipping the whipped cream is to make the taste soft and without ice residue. If you use filtered yogurt, ignore this step; the whipped cream must be refrigerated for a few hours. Send on top, it’s very easy to send
4. Put yogurt, sugar, and matcha paste in whipped cream
5. Whisk evenly with a whisk, put it in the refrigerator for about 30 minutes
6. Put the refrigerated liquid into an ice cream bowl. The ice cream bowl needs to be placed in the refrigerator more than 8 hours in advance, and placed in the refrigerator overnight. It is just right for the next day.
7. Put the lid on, turn on the power, press the switch to run automatically, and run for 8-10 minutes; insert the stirring rod of the ice cream machine into the lid to use;
8. After the ice cream machine stops running, let it stand for a minute or so, and use the air-conditioning in the ice cream bowl to condense the ice cream again. Pick up the lid to see that it is thick. Those who like soft ice cream can eat it now;
9. If you want to dig ice cream balls, wrap the ice cream bowl in a fresh-keeping bag, and put it in the refrigerator for at least 2 hours after sealing;
10. Take out the frozen ice cream and dig the ball directly
Tips:A very simple ice cream. Matcha powder is first made into a paste with hot water. When mixed with whipped cream, it will be very even
