Japanese ice cream
By VicentaLakin
A green and fresh wind in the summer, which is the smell of tea. The sweetness of the silk with thick milk dances on the tip of the tongue, and the taste is followed by the fragrance of tea in the mouth...
Recipe Recommendations
- egg yolk of 2
- matcha powder 15 grams
- pure milk 200 ml
- corn starch 15 grams
- light cream 150 ml
- white granulated sugar 80 grams
- honey red bean appropriate amount
Steps for Japanese ice cream
1
Refrigerated drums are frozen in freezer rooms for more than 12 hours。
2
40 grams of sugar mixed with tea powder。
3
40 grams of sugar mixed with yolk mixed with light yellow。
4
Light cream and milk pour into the pot。
5
The little fire keeps mixing it up to boil, leaving the fire。
6
Smash in the sugar powder and place the heat。
7
Tea and milk poured into yolk, evenly mixed。
8
The milk paste is poured back into the pot, and the porcelain is strung around the fire, so that it does not stick。
9
It's so thick that you can draw a line and turn off the fire。
10
The cooled milk paste is poured into the cooler drum, the switch is activated and the mix is 30 minutes。
11
The mixed ice cream is frozen in the fridge for two hours。