Praline Matcha Ice Cream is a unique dessert which is made with the ratio of Ice Cream x3, Crushed Nuts x2, Matcha Sauce x5.

This ice cream has both rich matcha flavor and crunchy crushed nuts, which makes it rich in texture and memorable. The first step in making nutty matcha ice cream is to make the ice cream. Mix together fresh cream and sugar and whisk well. Then, add the right amount of milk and vanilla extract and continue whisking until the mixture becomes smooth. Pour the mixture into the ice cream maker and follow the machine's instructions to create a soft ice cream.

Next, make the chopped nuts. You can choose your favorite nuts, such as almonds, walnuts or peanuts, to name a few. Place the nuts on a baking sheet and roast them in a preheated oven. The roasting time and temperature can be adjusted according to the type of nuts and personal taste. Once roasted, remove the nuts and allow them to cool completely before placing them in a plastic bag and gently tapping them with a rolling pin to break them into pieces.

Finally, make the matcha sauce. Mix the matcha powder with the right amount of hot water and stir well until the matcha powder is completely dissolved. Then, add the sugar and milk and continue whisking until the sauce becomes smooth and thick. When all the preparations are complete, remove the prepared ice cream, place it in a container and add the chopped nuts and matcha sauce in turn. Stir gently with a spoon so that the nuts and matcha sauce are evenly distributed in the ice cream.

Finally, place the finished nutella ice cream in the freezer for a few hours until the ice cream becomes firm.

Historical origins of ice cream:

Ice cream was developed from frozen foods. As early as the 1st century A.D., ancient Roman kings told their slaves to gather snow and ice from the mountains in the summer and use it to freeze fruits, honey and juices. The king often used these frozen foods to entertain favorites and foreign emissaries in the summer. Some researchers, however, believe that ice cream originated in China. More than 1,000 years ago, feudal lords had ice taken in winter and stored in cellars to beat the heat, then brought out in summer to enjoy.

Toward the end of the Tang Dynasty, people mined large quantities of saltpeter in the production of gunpowder, and discovered by chance that saltpeter absorbs a lot of heat when dissolved in cool water, and can even make water freeze. From then on, people could make ice in summer without storing ice. At this time there were merchants who specialized in selling ice in summer, and they added sugar to the ice to attract customers. In the Song Dynasty, there were many different kinds of frozen foods on the market. Merchants also added fruit or fruit juice to it.

During the Yuan Dynasty, merchants even added fruit pulp and milk to ice, a frozen treat considered the original ice cream. 1848, scientists invented the hand-cranked churn, which made it possible to make homemade ice cream at home. At the time, people added the ice cream mix to smaller stainless steel containers and placed them in a wooden barrel.

Ice was poured into the barrel so that the ice was evenly distributed around the stainless steel container, then after two minutes, the hand-cranked freezer was turned to allow the ice cream ingredients to cool completely, and then salt was added to the ice to allow the ice cream to freeze. The development of condensed and solid milks, along with the invention of homogenizers, pasteurization and churning machines stimulated the early ice cream industry. The most significant advance in the development of the ice cream industry was the invention of the continuous churn in 1925.