1. Prepare 200 grams of milk, 150 grams of whipping cream, 2 egg yolks, 80 grams of sugar, 15 grams of matcha powder, and 15 grams of corn starch.
2. Put half of the sugar and matcha powder in a basin and mix evenly.
3. Mix the other half of the sugar with the egg yolks and stir until the egg yolk liquid turns light yellow, then add cornstarch and mix evenly.
4. Put the light cream and milk together in a thick-bottomed milk pot and bring to a boil over low heat. Pour in the matcha sugar powder. When it is not too hot, pour the matcha milk into the egg yolk liquid. Keep stirring to cool down to avoid boiling into egg drop soup.
5. Pour the matcha milk and egg yolk paste into a small thick-bottomed milk pot, heat over low heat while stirring in circles to avoid sticking to the pot. When the milk paste in the pot thickens and a line can be drawn on the spoon, turn off the heat immediately. Never bring to a boil. Cool the milk paste in cold water until it cools down.
6. Cover the cooled milk paste with wax and put it in the refrigerator for more than two hours. If the two sides are frozen hard and the middle is slightly soft, take it out and mix it evenly with an electric egg beater at low speed, and then wrap it with plastic wrap. Place in the refrigerator to freeze. Repeat three or more times and store in a sealed container.