Serves 21
Directions
- 1Add eight egg yolks and 80 grams of white sugar into a bowl and mix well.
- 2Pour 560 grams of milk into a pot and cook until boiling.
- 3Pour the milk into the egg yolk mixture while mixing to avoid turning it into egg soup.
- 4Pour the mixture back into the pot and cook over low heat while stirring constantly, until slightly thickened.
- 5Let the custard cool.
- 6Add 860 grams of animal whipped cream and 55 grams of white sugar into a large bowl and whip until it becomes a thick yogurt-like consistency.
- 7Add the custard into the bowl and mix well.
- 8Divide the mixture into four equal portions.
- 9Add 100 grams of blueberry jam into a portion, 15 grams of cocoa powder into another portion, and 12 grams of matcha powder into another portion.
- 10Add a little warm water into cocoa powder and matcha powder bowls and mix well.
- 11Mix all the portions well.
- 12Pour the ice cream into small cups and put in the freezer for about three to four hours.
Ingredients
- 8 pieces egg yolks
- 80 grams white sugar
- 560 grams milk
- 860 grams whipped cream
- 55 grams white sugar
- 100 grams blueberry jam
- 15 grams cocoa powder
- 12 grams matcha powder
- warm water
Equipment
bowlswhisksmall potspatulaelectric mixerice cream cups
Tips
- It is possible to use only half of the recipe's proportions.
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