Green Tea Ice Cream

Damn, matcha powder is expensive. It compensates by being absurdly potent, I guess. After sushi comes green tea (or red bean, or sometimes mango or ginger) ice cream, and I knew this was one step of the sushi experience I could recreate.

Once again I am using the Perfect Scoop as my ice cream bible, it has yet to wrong me.

Green Tea Ice Cream

• 1 cup whole milk
• 3/4 cup sugar (don't skimp, you could even add a bit)
• pinch of salt
• 2 cups heavy cream
• 4 tsp matcha powder (can be found in fancy supermarkets/tea shops/asian groceries)
• 6 large egg yolks

Warm milk, sugar and salt in a medium saucepan. Pour cream into a large bowl and whisk in matcha powder. Set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir constantly over medium heat until you reach custard consistency, coating the spatula. Don't let it boil! Pour the custard through the strainer and stir it into the cream, whisking vigorously to dissolve the matcha. Stir until cool over an ice bath.
Chill in the refrigerator overnight, and freeze according to your machine's intructions.