Thick matcha ice cream, with a silky and delicate taste that captivates the taste buds with its refreshing sweetness.-You Are Foodie

By Violet
84

Thick matcha ice cream, with a silky and delicate taste that captivates the taste buds with its refreshing sweetness.

Today I'm making a super simple and rich matcha ice cream. The delicate and smooth texture melts on the tip of my tongue, emitting a strong matcha aroma. The color is lush green, like a bowl of vibrant emerald green. Scoop up a spoonful of thick matcha ice cream, and the delicate and smooth texture melts on the tip of the tongue, containing the sweetness of milk and the richness of light cream, blending with the bitterness and sweetness of matcha to form a unique flavor.

Main Ingredients

Condensed milk 110g
Matcha powder 13 grams

Auxiliary Ingredients

unsalted butter 260g

1. Choosing high-quality matcha powder can ensure that the taste and color of the ice cream achieve the best results.2. Using fresh light cream can achieve better taste and flavor.

Step 1 . First, sieve 13 grams of matcha powder to remove large particles. Add 110 grams of condensed milk.

Step 2 . Stir until the color is uniform and set aside.

Step 3 . 260 grams of light cream, whipped until 6% silky and slightly textured.

Step 4 . Add matcha condensed milk.

Step 5 . Stir until the color is uniform.

Step 6 . Fill the mold and smooth it out.

Step 7 . Freeze overnight to set.

Step 8 . After shaping, take it out and soak the digging spoon in warm water before digging again, which will make it easier.

Step 9 . If it freezes too hard, you can let it soften at room temperature for 20 minutes before digging.

Step 10 . Thick Matcha Ice Cream, O (∩ _ ∩) O

Step 11 . Rich taste, silky and delicate, dense but not sticky.

Step 12 . The sweetness of milk and the richness of light cream blend with the bitterness and sweetness of matcha, forming a unique flavor.

Step 13 . Each mouthful is full of matcha flavor, as if you are tasting the essence of nature, which makes you intoxicated.

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