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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 2 egg yolks into a pot and break them, pour in 100 ml of milk and mix well, add 10g of matcha powder and stir until evenly mixed, then turn on low heat and cook until small bubbles appear in the milk and egg yolks, then turn off the heat.
local_fire_departmentlow heatWatch out
Keep the heat low and stir continuously, otherwise the egg yolks will easily clump when heated.
Add 150g of condensed milk into the matcha mixture and stir well, and you can place the pot in ice cubes to cool down quickly.
Watch out
Condensed milk must be thoroughly stirred, otherwise the sweetness will be uneven.
Pour 250g of whipping cream into a bowl, whip at medium speed first, scrape down the sides in between, and then whip at low speed briefly when done.
Watch out
Over-whipping the cream will cause it to separate into oil and water
stop when clear textures appear
Pour the matcha mixture into the whipped cream, mix at low speed, scrape the uneven parts from the edge of the bowl into the matcha mixture and mix evenly again, cover with plastic wrap and freeze for 2-3 hours.
Watch out
The matcha mixture must be completely cooled before pouring, otherwise the whipped cream will deflate from the heat.
Take out after freezing for 2-3 hours, press it to find it still soft but with resistance, mix again with an electric mixer to break ice crystals, scrape the bowl edges with a spatula and mix once more, pour into a container, and freeze for 6-8 hours or overnight.
Watch out
After freezing for 2-3 hours, the ice cream texture becomes hard
use strength when mixing and operate carefully to avoid splashing
After taking the ice cream out of the freezer, let it thaw for 5-10 minutes before scooping and enjoying.
Watch out
It is too hard right out of the freezer
thaw for 5-10 minutes before scooping, otherwise the scoop may be damaged
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