1, ingredients: 280 grams of light cream, 15 grams of matcha powder, 280 grams of milk, 100 grams of egg yolks, 140 grams of granulated sugar.

2. Add the sugar to the egg yolks and whisk with a hand pump until white.

3, add the milk and continue to stir well into the milk pan.

4, light cream with matcha powder beat until seven minutes hair, semi-fluid state.

5: Add the cooled milk yolk paste, mix well with a spatula, and put it into the refrigerator for more than an hour.

6. Freeze for 16 hours or more, then remove from the freezer, pour in the mixed ice cream ingredients, install the base, put the ice bucket on the base, rotate and twist.

7, when you hear the beeping sound, take out the ice cream bucket, and put the churned ice cream with the bucket into the freezer for another two hours or so.