For those of us who can read neither Chinese nor Japanese: 3 egg yolks 250ml whipping cream (>40% milkfat cream) 80g confectioner's sugar 20g matcha powder separate eggs and whisk yolk with sugar until smooth emphasized by video: mix matcha with a small amount of warm water until it becomes a paste and there is no dry powder mix matcha with whipping cream until 8/10 peak (see ~1:50) mix in yolk
For those of us who can read neither Chinese nor Japanese:
3 egg yolks
250ml whipping cream (>40% milkfat cream)
80g confectioner's sugar
20g matcha powder
separate eggs and whisk yolk with sugar until smooth
emphasized by video: mix matcha with a small amount of warm water until it becomes a paste and there is no dry powder
mix matcha with whipping cream until 8/10 peak (see ~1:50)
mix in yolk
Thank you so much! This looks really good, and I'm going to try it with my new ice cream maker. 😄
@@elided_echo hmm the recipe says 3 yokes but she clearly used 4
@@bookyle21 good catch! I'm not sure if she scaled it up, since she doesn't show measurements for any of the subsequent steps...
特别感谢博主的配方。我用了3个蛋黄，和Costco买的抹茶粉，35%的 cream。就用blender。但是抹茶粉要预先融化。谢谢阿曼达的tips。 味道一级棒。👍👍
一直超喜欢抹茶冰激凌，不需要冰淇淋机这点真的很友好。试做了一下，经评论区火眼金睛的课代表提醒，用了4个蛋黄，用的超市里的heavy whipping cream。提前搅拌抹茶确实是个需要耐心的过程，特别容易结块，结块到最后吃起来是苦的，会影响口感，我用的Costco抹茶，按原配方有点儿苦，感觉要加多个10-20%糖量。最后感觉做出来的质地很成功，吃起来有点儿腻，下次把蛋黄和糖适量替换成炼乳再试试看。抹茶量不少，吃上两勺提神醒脑😀。
do you have a written recipe posted somewhere?
3 egg yolks, 250ml heavy cream, 80g sugar, 20g matcha
richardzhang1840 has posted the recipe above. :)
🤩鸡蛋可以用别的食材替代吗？
我觉得可以取一部分的奶油去煮抹茶粉然后过筛再放凉，再倒回进原味的奶油打发，不知道行不行得通呢？
請問在台灣如何向您購買這二種抹茶粉呢？
3 egg yolks, 250ml heavy cream, 80g sugar, 20g matcha
🤓 请，请添加书面食谱，我不懂中文，但我可以用谷歌翻译它。谢谢。
以前做過抹茶冰淇淋，不是這種打發配方，而是煮奶蛋醬的，覺得蛋黃的味道有點喧賓奪主，不知道這種不加熱雞蛋的配方會不會好點
请问，抹茶粉在哪里买？
配方是3个鸡蛋，用了4个😅
0:21
原来冰淇淋里面有生鸡蛋啊
不一定，有的冰淇淋是卡士達基底，蛋黃糊不是打發而是和糖、乳品煮到7、80度，有殺菌作用。
Just tell us who shall we understand your language!!!😰😰🤷🤷, English subtitles please
0:35 you should use baking sugar cuz regular sugar is harder to dissolve in the yolk
The metal bag is filled with whipped cream and she says that only whip cream with only milk is high quality
The matcha should be added with bits of warm water so it dissolves easily
And you would use metal containers for a less chalky taste.