Tea ice cream
By VicentaLakin
It's summer when everybody's delirious, and I'm proud to be on the team... except I'm not a pound thin... hot and hot, eat ice cream, recommend a cream-free, healthy, low-fat ice cream to girls on paper, just as fine and lubricated, as cool as a summer ice cream! The formula comes from Shimamoto's famous Japanese nutritionist, and a slight change in pure milk ice cream。
- sweetening
- other
- an hour
- simple
Steps for Tea ice cream
1
Vanilla bean picks up vanilla seeds and warms up with the milk pyre to the edge of the pot
2
The yolk and fine sugar stir up to sticky hair
3
In step 1, the mixture is slowly added to the two, while the mixture is mixed upside down
4
If the mixture is poured into the milk pan, the minimum fire heats up and does not stop mixing 83 degrees; or if the pick-up can draw a clear line (important)
5
Sift in tea powder, full and balanced
6
Filter to basin
7
Quick cooling of ice-free water occasionally mixes; room-temperature covered membranes into freezers
8
About 5 cents hard, full air penetration using electric eggbeaters (takes out of the concussion every approximately 1 hour, approximately 3 times soft and smooth)Tea ice cream Make Tips
1. You can make the original flavor without adding matcha powder.
2. Whole milk will give a richer milky flavor; I used regular pure milk here.
3. Pay special attention to Step 4: use the lowest heat and stir constantly, especially when approaching 70 degrees or when it feels slightly thick.
4. You can omit the vanilla bean if you don't have one, as the matcha flavor is delicious on its own.
Handmade Ice Cream:
Why use an electric mixer?
Why do you need to whisk it every so often?
When is the best time to whisk?
Tips for scooping ice cream
You can find answers to all four questions above in my article on Caramel Ice Cream.