Low-fat ice milk Matcha without whipped cream

Ingredients

25ml milk and 2 egg yolks

3g sugar and 5g matcha powder

1. Pour the milk and vanilla seeds/vanilla extract into the pot and heat it with low fire. Turn off the heat when bubbles appear at the edge of the pot, and cool it down.

2. Pour the egg yolk and fine sugar into another pot, and beat with electric egg beater until milky white after 82 degrees of hot water.

3. add the matcha powder into the egg yolk liquid and stir it evenly with an egg beater.

4. pour a little vanilla milk into the egg yolk liquid and mix well, then pour all the egg yolk liquid after mixing well into the vanilla milk and mix well.

5. Separate the mixed egg and milk from 82℃ hot water, and keep stirring with a spatula until it becomes mushy (please be careful not to let the water boil, and always stir the bottom to prevent the yolk from solidifying).

6. filter the pasty egg milk into a small basin with a strainer, and immerse the small basin in ice water.

7. Beat at electric egg beater high speed for 2 minutes and at low speed for 5 minutes. The purpose of this step is to let air fully enter the ice cream liquid and generate rich bubbles.

8. transfer to the freezer. If you have time during freezing, you can take it out and stir it once every half hour, and stir it for three times, or you don't have to take it out. The taste of stirring will be softer and more delicate than that of non-stirring, but it is not bad without stirring.

Tips

1. Always use whole milk. Because no whipped cream is used, whole milk should be used to create a creamy feeling. If skim milk is used, it should be a smoothie (I have never tried it = =)

2. Be sure to monitor the water temperature at about 82 degrees (sterilize egg yolk). If there is no thermometer, you can observe that if the periphery of the water bath is boiling badly and there are no bubbles in the middle, it is about the same temperature. Never boil the water! Otherwise, it is a pot of sweet egg drop soup!