The summer has been gone for more than half, and the weather in recent days is relatively cool. But as long as you think about it in the hot summer season, you will be uneasy - Fu Tiancai will start, and there will be autumn tigers... Well, I just want to eat ice cream! Ice cream is the "artifact" of summer. While taking care of the temperature, it is also very important to taste and taste. The secret of the smooth and smooth taste of ice cream is the custard sauce made with egg yolk, sugar and milk. The increased use of fresh cream makes the ice cream taste more concentrated. And because of the solid base, adding a taste and aroma-rich material (such as Matcha) becomes relatively simple (just add it directly). It is also OK to replace some of the cream with milk. Although the taste will be slightly lighter, you don't have to worry about your body while enjoying the summer.
Matcha powder, egg yolk, milk, cream, egg yolk
Put 3 egg yolks in the container (previously I chose to use the 澜皇蛋, an egg that is more suitable for raw food, although it will be heat-sterilized later) and then add the fine sugar, mix it with the egg beater and stir it to the surface. Whitening.
Sift in 20g of matcha powder (adjust according to your preference for matcha) and mix well.
Take a small pot, add milk and whipped cream, and warm at about 90 °C with medium heat. What if I don't have a thermometer? When the pot starts to bubbling, it is almost ok. The heated food material is added to the container of the step 2 in small amounts several times, rapidly mixed and stirred, and sieved. Because the matcha powder is very subtle, it is prone to agglomeration. In order for our ice cream to have a smooth taste, it is necessary to pass the sieve.
Put the sieved solution into the pot, cook it under low heat and stir with a silicone scraper. It is best to stir the bottom of the pot and stir it back and forth. Cooked into a paste (leo afraid of heat, did not go to the kitchen, so the photo here... spit leo)
After sifting again (don't ask why I like sifting so much, the smooth ice cream is like this), pour it into the freezer and put it in the freezer. If you prefer a more dense taste, you can take it out when the ice cream is basically formed, and use a cooking machine to break the ice cream and freeze it. If you don't have a machine at home, it's okay. Take it out every two hours and stir it about 3 times. Personally prefer ice cream with a hard palate. The milk and whipped cream ice cream would have been denser, so it was directly frozen in one breath.
Finally, the happiest moment, put the ice cream in a nice container, take a beautiful photo and eat it! Because the weight of the work is not particularly large, it is relatively long, so don't try to dig a ball, and slowly, you can dig a beautiful ice cream ball~
1, the choice of eggs, must be strictly controlled. In the production of ice cream, raw eggs are often used, and at this time, the eggs used for cooking at home are not up to standard. 2, matcha is the Japanese Maruchi Hill Park Isuzu, the price is quite good, the price is not particularly high, used to make this ice cream is completely enough, color and taste are not to say.