Tea ice cream

Recipe Recommendations

• egg yolk of 6
• light cream 500ml
• milk 200ml
• white granulated sugar 50g
• salt handful
• matcha powder 25ml
• boiling water 25ml
• vanilla extract appropriate amount

• sweetening
• baking
• a day
• ordinary

Steps for Tea ice cream

1

Prepare material, complete ration

2

Emerald + white sugar 1, mixed and fully distributed to larger size, lighter colour

3

Milk + salt + white sugar 2, mixed, medium fire, boiled to microboil (only small bubbles)

4

The boiled milk of step 3 slowly joins the egg yolk of step 2 while it's rapidly mixing, and when it's finished, the milk paste will be full of foam

5

It is normal for the liquids of step 4 to be slightly cooled and the fumigation to take place during the period. Freshly washed egg paste temperatures are close to 60°C, and direct heating can be overcooked。

6

Take step 4 microcooled egg milk back to the pot, with a little fire boiled, and it's tumbled. Thermometers are available: boil to liquids between 75 and 78°C; no thermometers are available: slowly boil, foams disappear, liquids become denser and there are visible marks on fingers。

7

get five spoons of thin tea, about 25 ml

8

add five small spoons of open water, about 25 ml. smuggle without particles

9

Put step eight in the cream. Just mix it up

10

Heat step six and sift the good yogurt in the cream

11

Pumping with an egg and mixing for a short period of time can evenly mix the plattered tea particles. Don't overwhelm it. Don't give away the cream

12

Put it in the fridge and freeze it for 12-24 hours. Friends who have ice cream buckets to stabilize ice cream and mature (by even distribution of oil and water) can freeze them。

13

Silent and mature ice cream liquids: clearly thickened, scarred

14

Prepare the ice cream machine, assemble and turn on the power, and start the empty mix

15

Ice cream slowly pours into empty ice cream machines. Apparently, the ice cream liquid is at the normal height of the barrel

16

After five minutes of room temperature mixing, the fluid began to freeze, but the volume didn't change significantly

17

Room temperature continues to mix in about 10 minutes

18

In 15 minutes, the ice cream is nearly doubled, with a clear thickness and no barrel walls

19

Take a look, it's clear that this is a state that non-mechanical can't be achieved at this time, where ice cream and marketed cones ice cream and sanctuaries can form and be soft and soft. If you need to be tougher, you can freeze the fridge for a while。

20

This ball is dug for ice, it's easy to surface, but it's still strong inside

21

and by the way, share the beauty of vanilla, and many people like to make vanilla sugar, but it's expensive and expensive. keep the skin in the wine, any white wine, just 30 degrees, or vodka or rum. usually the new bubbles are darker than i am, less thick, less thinner. all right. almost all the western dots. last one

Tea ice cream Make Tips

Recipe Categories

• ice cream recipes