I've loved ice cream since I was a kid, and I've been called an ice cream baby, so you can see how much I love ice cream.Every time I go to the supermarket, I buy a bunch of ice cream frozen in the fridge, and the fridge is always full, and I can eat 10 ice creams at a time.After loving baking, to be precise, after entering the kitchen, I saw that everyone was making their own ice cream, so I decided to do it myself, in the kitchen, I not only learned a lot of food, but I also changed my eating habits, my diet became healthier, there were so many additives in the ice cream outside, how could I eat it with confidence!Today's cake is a little ugly to be honest, I imagined it myself, the ice cream is really not well controlled, I just used a 6-inch mold, took out the photo has been melting all the time, it's not easy to take a few pictures, make a souvenir, but the taste is still good, actually the cake we also like the original taste, but in order to have a color on top of the ice cream, so we made a tea-flavored sauceIt's better to cut it into pieces, it's better to shoot it, it's better to cut it into pieces, it's better to shoot it.

WHAT YOU NEED

Ingredients

5 eggs
White sugar 130 grams
400 grams of milk
250 grams of cream
24 grams of milk
1 teaspoon of salt
Three eggs.
24 grams of vegetable oil
Low flour 46 grams
5 grams of tea powder
18 grams of white sugar (in egg yolk)
36 grams of white sugar (in protein)

How TO MADE Tea and ice cream cake

Steps 1 to 4

1. First make ice cream, add egg yolk and sugar, stir a little, and pour it into the milk.

2. Heated with a small fire, heated while stirring.

3. When the sugar melts and the milk is boiling, turn off the fire and pour it into the cream.

4. Add a small spoonful of salt, stir evenly, and dry for cooling.

Steps 5 to 8

5. While waiting for the ice cream to cool down, we can make a cake.

6. Add sugar to the egg yolk.

7. The egg yolk is stirred until the color turns pale, the state is thick, the oil is added and the stirring continues, the oil can be added twice, the first time it is mixed and then the next one is added.

8. Add milk and stir gently.

Steps 9 to 12

9. Low-flour and matcha powder mixture.

10. The powder is mixed and then sifted into the egg yolk, stirred evenly.

11. Wash the head of the egg batter and dry it, adding sugar to the protein to reach a hard foaming state.

12. In fact, you can cook the protein first after you get used to it, so you don't have to wash the eggs.

Steps 13 to 16

13. The protein is graded and the matcha is stirred evenly.

14. Pour into the mold, shake the big bubbles, bake in the oven

15. After the cake is baked, it is turned upside down to dry and taken out and divided into two pieces.

16. Ice cream liquid is made into ice cream with an ice cream machine, and it is best to refrigerate the ice cream liquid for a while after it dries, so that the success rate is higher.

17. If you don't have an ice cream maker, use the traditional method, freeze it in the fridge, take it out and stir it more than four times.

18. When the soft ice cream is ready, put a piece of cake under the mold, put a layer of ice cream on top, and then put another layer.

19. Pour the ice cream, put it in the refrigerator, freeze it, and preferably take it out overnight, blow it around the mold with a blower, and it will come out of the mold.

20. It's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold, it's cold

21.

Handy cooking tips

　　Ice cream ingredients: 5 eggs, 130 grams of white sugar, 400 grams of milk, 250 grams of cream, 1 teaspoon of salt, 6 inches of cake ingredients: 3 eggs, 24 grams of vegetable oil, 24 grams of milk, 46 grams of low-flour tea powder, 5 grams of white sugar, 18 grams of white sugar, 36 grams of white sugar, 55 minutes