The taste of matcha is very fresh, the chocolate flavor is rich in chocolate, and the blueberry sauce is very fragrant. I highly recommend this flavor! Paired with homemade crispy cones, the ritual of eating crispy cones outside is instantly there!
Ingredients
- 300g blueberries
- 20g sugar+20g
- lemon juice
- 8g matcha powder
- 300g+30g milk
- 50g dark chocolate
- 6 egg yolks
- 200g whipping cream*3
- 20g sugar*3
Instructions
- Blueberry sauce: Add the washed blueberries to the milk pot, add sugar and lemon juice, cook slowly over low heat, stirring until it becomes a thick blueberry sauce, turn off the heat, pour it into a bowl and let it cool. Add matcha powder to milk, mix well and set aside. There is also a chocolate flavor. Ingredients for 3 flavors are ready.
- Prepare 6 egg yolks, add sugar and a few drops of lemon juice, beat until white
- Boil the milk slightly
- Mix with egg yolk and stir while pouring
- Pour it back into the milk pot, simmer slowly over the lowest heat, stirring constantly while cooking, until the egg yolk paste becomes slightly thick, then turn off the heat. Strain in a large bowl and set aside
- Divide into 3 equal parts, add dark chocolate, matcha, and blueberry jam respectively, stir well and set aside
- Add white sugar to the light cream and beat until there are obvious lines, about 80%.
- Add chocolate paste (the chocolate flavor can be slightly softer)
- Add the matcha egg paste and blueberry jam to the other two, mix evenly, pour into the mold, spread evenly, cover and freeze for more than 4 hours. Take it out and let it warm to room temperature until the ice cream spoon can be scooped.
- The ice cream made by this method does not need to be stirred repeatedly in the middle. It has a delicate and soft taste, no ice residue, sweet but not greasy, and a rich milky aroma.
