Es Krim Matcha

Cara Membuat

1. 1Heat the cream and milk in a saucepan over medium heat until just below boiling, then remove from heat.
2. 2In a bowl, whisk together egg yolks, sugar, and salt until pale and thick.
3. 3Gradually pour the hot cream mixture into the yolk mixture while whisking constantly to temper the eggs.
4. 4Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (≈82 °C).
5. 5Sift the matcha powder into the custard and whisk until fully dissolved, then stir in vanilla extract and corn syrup.
6. 6Strain the custard through a fine‑mesh sieve into a clean bowl to remove any cooked egg bits.
7. 7Cool the mixture quickly by placing the bowl in an ice bath, then cover and refrigerate for at least 4 hours or overnight.
8. 8Churn the chilled custard in an ice‑cream maker according to the manufacturer’s instructions until soft‑serve consistency is reached.
9. 9Transfer the ice cream to a container, smooth the top, and freeze for at least 2 hours before serving.