Ingredients ?

Milk 250ml (original recipe 270ml)

Egg yolks 2

Sugar 30g (original recipe 50g)

Matcha powder 5g (original recipe 4g)

How to make Kaoru Shimamoto's Low Fat Milk Ice Cream with Matcha without Light Cream - Manual/Ice Cream Maker ?

Pour the milk and vanilla seeds/extract into a saucepan and heat on low heat, turn off the heat when small bubbles appear at the edge of the pan, lower the temperature and cool down a bit.

Pour the egg yolks and granulated sugar into a separate bowl over 82 degrees hot water and beat with an electric whisk until creamy.

Add the matcha powder to the egg yolk mixture and mix well with a whisk.

Pour a little vanilla milk into the egg yolk mixture and mix well, then pour all the mixed egg yolk mixture into the vanilla milk and mix well.

Heat the custard over medium heat, stirring constantly with a wooden spoon. When the foam disappears and the mixture becomes a paste, stop stirring and turn off the heat when small bubbles start to form at the bottom of the pan. (This step must be done so that the yolks are fully emulsified!!!) Turn off the heat to grasp the timing, if slightly over a little bit, the bottom of the pot has a little bit of egg paste is not affected by the finished product. Don't cook all into eggdrop soup on it!

Use a strainer to strain the pasty custard into a small pot and submerge the pot in ice water.

Manual method: beat with an electric whisk on high speed for 2 minutes and low speed for 5 minutes (sic 2 minutes electric, 10 minutes manual) The purpose of this step is to allow air to fully enter the ice cream mixture and create abundant bubbles.

Ice cream maker method: add the custard to the ice cream maker after it has cooled and start making.

Manual method: Transfer to freezer. If you have time during the freezing period, you can take it out and stir it every half an hour, ****stir it 3 times or leave it out. The texture will be a little softer and creamier with stirring than without, but it's really no worse without.

Ice cream machine method of ice cream liquid into the freezer for about 1 hour, the flavor is better. (It is best to use stainless steel and other metal products for the container.)