Matcha Oreo ice cream, refreshing matcha, classic Oreo, a sweet summer combination.

300 grams of light cream and 120 grams of milk, heat over low heat until slightly boiling, then remove from heat. Note: Stir continuously to prevent sticking to the bottom.

Sift 12 grams of matcha powder in advance, then pour in an appropriate amount of the hot milk mixture from earlier.

Stir until the matcha powder is completely dissolved.

Pour all the matcha liquid back into the milk.

Stir evenly.

80 grams of white sugar and 3 egg yolks, mix evenly.

Pour in half of the hot matcha milk and stir well.

Pour everything back in and mix.

Then add 70 grams of white chocolate (30% cocoa butter content) and heat for 2-3 minutes, stirring until well combined.

Completely melt the chocolate, and at the same time scald the egg yolks to disinfect them.

Sift 2-3 times, remove the large particles that haven't dissolved, and let it cool completely.

After it cools, put it in the freezer for 1 hour.

Take it out and beat until the color lightens and the volume increases.

Continue freezing for 1 hour.

Take it out and beat it evenly for a while.

Freeze for another hour.

Take it out and whip it evenly again.

Add an appropriate amount of crushed Oreo.

Mix well.

Put the ice cream into the mold and freeze for about 6 hours.

If you take it out of the freezer and try to scoop it directly, it might be a bit hard. You can leave it for 10 minutes, and it will be a bit softer and easier to scoop.

Matcha Oreo ice cream, done O(∩_∩)O

When the fresh fragrance of matcha collides with the crispness of Oreo, it brings an unparalleled delicious experience.

Refreshing green, black-and-white style: the exquisite taste of matcha Oreo ice cream.

A summer essential, sweet and icy: the wonderful taste of matcha Oreo ice cream.