Churned Matcha Green Tea Ice Cream with Egg Custard

What you need

• 480 ml (2 cups) heavy cream
• 240 ml (1 cup) whole milk
• 150 g (3/4 cup) sugar
• 4 large egg yolks
• 2 tbsp matcha powder, sifted

Method

Restated from the original video

1. 1

   Put a fine sieve over a clean bowl and set it aside for later.

2. 2

   Heat the cream, milk and half of the sugar in a saucepan over medium heat until small bubbles form at the edge. Take it off the heat.

3. 3

   Whisk the yolks with the rest of the sugar in a bowl until smooth and slightly pale.

4. 4

   Ladle the hot cream mixture into the yolks a little at a time, whisking all the while.

5. 5

   Pour everything back into the saucepan and cook over medium-low heat, stirring all the time with a wooden spoon. Stop when the custard coats the back of the spoon and reaches 80 °C (175 °F), 5-7 min. Do not let it boil.

6. 6

   Take the pan off the heat and whisk in the matcha until no clumps remain.

7. 7

   Strain the custard through the sieve into the bowl.

8. 8

   Press plastic wrap onto the surface and refrigerate until thoroughly cold, at least 4 hours.

9. 9

   Churn in an ice cream maker until it looks like thick soft-serve, 20-25 min.

10. 10

    Scrape into a lidded container and freeze until firm enough to scoop, at least 2 hours.

Imported from coolinarco.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.