Recipe: Thick matcha ice cream

Home Cooking Recipe: Thick matcha ice cream

Notes:

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!

Ingredients:

Steps:

  1. Home Cooking Recipe: 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.

    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.

  2. Home Cooking Recipe: In another pot, add whipped cream and sifted matcha powder.

    In another pot, add whipped cream and sifted matcha powder.

  3. Home Cooking Recipe: Use an egg beater to get a sticky and weighty feel.

    Use an egg beater to get a sticky and weighty feel.

  4. Home Cooking Recipe: Mix the egg yolk with the matcha whipping cream.

    Mix the egg yolk with the matcha whipping cream.

  5. Home Cooking Recipe: Just beaten with an egg beater.

    Just beaten with an egg beater.

  6. Home Cooking Recipe: Pour into the container.

    Pour into the container.

  7. Home Cooking Recipe: Put in the refrigerator for 4-5 hours.

    Put in the refrigerator for 4-5 hours.

  8. Home Cooking Recipe: Finished drawing.

    Finished drawing.

Tips:

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!


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