Rich Matcha Ice Cream

Name: Rich Matcha Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs yolk; 250ml Light cream; 20g Matcha powder; 60g Caster sugar

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

For this ice cream, you only need to mix the ingredients and freeze it.

Although the production process is simple, the taste is quite delicate. The reason is simple. The raw materials of this ice cream contain very little water. At the same time, it uses matcha powder to increase the consistency and help solidify.

I used "Qing Lan" this time. The finished product is not only beautiful and coquettish, but the taste is also top-notch!

The strong aroma of matcha makes this ice cream full of cooling scent, with the mellow and pure milky aroma, it makes people unable to stop eating it~

The ice cream recipe comes from "Cream Cherry", thank you very much for sharing~"

Ingredients

Rich Matcha Ice Cream

1. Prepare all materials;

2. Put the egg yolk in the egg-beating bowl. Be careful to use fresh and hygienic eggs. Do not use eggs that are unknown or have been bought for a long time;

3. Add granulated sugar, heat over water, and stir quickly while heating until the granulated sugar is basically melted;

4. Take out the egg beater and beat it at high speed until the egg is thick. Lift the egg beater, the egg will drop in a ribbon shape, and the traces of the fallen egg will not disappear immediately;

5. Mix whipped cream and matcha powder, and sift the matcha powder in advance. I later thought that I could take a small amount of whipped cream and mix it with matcha powder before mixing with the rest of the whipped cream;

6. Stir to the state of distributing 5, that is, the whipped cream becomes thick and out of the liquid state. At the same time, use a spatula or whisk to scratch it, which will leave a large mark;

7. Mix the whipped cream and egg yolk paste in batches;

8. The mixed ice cream paste should be very thick. Lifting the spatula, the dripping liquid marks will not disappear immediately;

9. Put the ice cream syrup into a container and put it in the freezer compartment of the refrigerator until it is completely solidified. I used the box that used the leftover mascarpone cheese, 500ml, just one box. Just take it out and dig the ball when you eat it. This ice cream is easy to dig and does not need to be warmed up.

Tips:
1. Please use fresh and safe eggs! ! ! Students with phobia of raw egg yolk, please take a detour or use it as a custard sauce to manipulate egg yolk;

2. Please choose high-quality matcha powder;

3. Be sure not to overspend the whipped cream, otherwise it will affect the taste. It is recommended to take part of the whipped cream and matcha powder and mix it evenly into a liquid state before mixing with the remaining whipped cream, and at the same time use a manual whisk to beat.