Put milk and 100g of sugar in a large heat-resistant bowl, melt it, and heat it in the microwave without wrap twice, 1st time: 600w15 minutes, 2nd time: 600w10 minutes.

Mixed the mixture carefully each time after heating.

Sift the matcha with a tea strainer, then combine the matcha and 20g of sugar and mix well.

Add the boiled milk little by little to the matcha and sugar, melt into a thin sauce.

Add the matcha mixture to the milk mixture and chill it over ice or put in the refrige.

Add fresh cream to a new bowl and whisk for 8 minutes to whipped cream mixture.

Combine the chilled matcha milk mixture gradually with fresh cream and mix evenly.

Pour matcha cream mixture into a 1.2L container and freeze it for at least 5 hours or overnight.