IngredientsIntroduction

Matcha10 grams Folic Acid Chicory 10 gramsEgg Yolks2 piecesSweetenedMilk150 milliliters Sugar (A) 20 gramsMilk150 milliliters Sugar (B) 70 grams

MatchaIce CreamSteps:

1. Prepare the required ingredients.

2. Heat the milk until just before boiling.

3. Place the egg yolks and sugar (B) in a large bowl.

4. Beat until it reaches a light white state.

5. Gradually pour the heated milk into the beaten egg yolk mixture in three parts, stirring well after each addition.

6. Pour the combined solution back into the saucepan and heat over low heat until it thickens.(Heating helps to dissolve the sugar;sterilize;remove any egg yolk off-flavor.）

7. Add sugar A to the container.

8. Add matcha powder to the container.(A note on Matcha: The quality of matcha significantly affects both color and taste, so it's recommended not to purchase cheaper options.As an old saying goes, you get what you pay for; after all, we are consuming this ourselves.）

9. Add chicory fiber.(Chicory fiber greatly helps with the stability and texture of ice cream; the resulting ice cream is smooth without ice crystals, exceptionally creamy, and more flavorful than Haagen-Dazs.To my knowledge, many high-end brands in Europe use it in their pastries and baked goods, prioritizing health benefits due to chicory fiber's excellent laxative and blood sugar stabilizing properties.BakingGoodsare also concerned with these aspects.10. Mix the combined powders thoroughly.）

11. Gradually add a small amount of the thickened solution (step 6) to the mixed powders, mixing well until it forms a paste-like consistency.

Then mix the matcha paste back into the solution and stir well.12. Cool the mixture by placing it in cold water; then refrigerate for half an hour before removing.

13. Add sweetened cream to the chilled solution.

14. Mix thoroughly and pour into an ice cream container, then freeze in the refrigerator.

15. Stir every two hours.

Repeat three times total.Mix three times.