This party comes from "Kyoto Tea Time". Extravagantly using a lot of Matcha, it is a rich ice cream that must be missed by Matcha lovers. Although there are only simple steps in the recipe, it can make a thick and scented finished product. Whether it's a direct tasting, or a spoonful of milk on top of it, or topped with black molasses, it's great. Hurry and make this ultimate matcha dessert!
Add egg yolk and fine sugar to the pot, use a whisk to make it white and sticky, and use a whisk to pick up the liquid and drop it like a ribbon.
In another pot, add whipped cream and sifted matcha powder.
Use an egg beater to get a sticky and weighty feel.
Mix the egg yolk with the matcha whipping cream.
Just beaten with an egg beater.
Pour into the container.
Put in the refrigerator for 4-5 hours.
Preparation beforehand: 1. The egg yolk is warmed at room temperature. 2. Matcha powder is sieved. 3. Use ice or stainless steel containers to make the ice cream solidify faster. The original party used the black tea powder, I used the Isuzu matcha powder, which is suitable for one serving of 21*15*4 containers. If you mind raw egg yolk, just go around, haha!