1. 3 egg yolks with 80 grams of caster sugar
2. Whisk high speed whipping
3. Beat until the egg liquid drips slowly in a ribbon shape
4. 250g whipped cream with 20g matcha powder (recommended Wakatake matcha powder)
5. Whisk at low speed to 5 or 6 to distribute, showing a slow flow
6. Pour the egg yolk into the matcha cream
7. Mix well and cover with plastic wrap, and freeze in the refrigerator for more than 5 hours (no need to take out the stirring in the middle)
8. Rich and delicate ice cream without ice scum is my favorite dessert all summer! Do you like it too...
Tips:1. The amount of this recipe matcha powder is a bit too much, because what you need is a rich and mellow taste, so please don't reduce the amount at will
2. Be sure to use fresh eggs, this ice cream is made from raw egg yolks
3. Only need to hit 5 or 6 to distribute the cream, because the matcha powder will play a viscous effect
4. It is recommended to use Ruozhu matcha powder, because the color of Ruozhu matcha powder is very green and the finished product is very beautiful!
