Put half of the sugar and matcha powder in the pot
Mix the other half of the sugar with the egg yolk until the egg yolk is light yellow.
And add corn starch to mix evenly
Put the whipped cream together with the milk into the thick-bottomed milk pan and boil it in a small fire. Rinse it into the matcha powder. When it is not particularly hot, pour the milk of the matcha into the egg yolk, while stirring and cooling, so as not to burn. Egg flower soup
Pour the matcha milk yolk paste into the thick-bottomed milk pan, and stir it with a slight fire while stirring to avoid sticking the pan. Look at the milk paste in the pot thickened, the milk paste on the spoon can be drawn out of the line, and immediately turn off the fire. Never cook until it boils. Cool the milk paste off the cold water
Put the cool milk paste on the fresh-keeping wax and put it in the refrigerator for more than two hours. Look at the frozen and hard middle of the two sides, take it out and use the electric egg beater to stir evenly at low speed, then put it on the plastic wrap and put it in the refrigerator. Repeat three times or more and put it in a sealed container to save it.
1, can not boil the egg yolk paste, otherwise the egg soup can not be recovered. 2, before the ice cream is eaten, it is best to move from the freezer to the refrigerator for 10 minutes, the taste will be soft.