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Step 1
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| In a small pot, bring the whipping cream and sugar to a simmer, then immediately remove from heat. |
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Step 2
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| In a medium bowl, whisk the egg, then gradually whisk in the warmed whipping cream (don’t skip this step or the egg will scramble!) |
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Step 3
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| Return the mixture to the pot. Stir over medium heat until the sauce is thick enough to coat the back of a spoon. |
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Step 4
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| Add your flavoured matcha and corn syrup and whisk until dissolved. |
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Step 5
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| Strain the mixture into a bowl, cover and refrigerate until cool (30 minutes to an hour). |
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Step 6
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| Remove mixture from fridge and whip until stiff peaks form. |
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Step 7
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| Cover again and freeze at least 4 hours or overnight before serving. |
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