1. In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil. 2. In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes. 3. Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form. 4. Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside. 5. In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine. 6. Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature. 7. Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions. 8. Instructions if not using an ice cream maker: 9. Pour the mixture into an air tight container and freeze until set, about 3 hours. 10. Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth. 11. Return to the air tight container and freeze again. 12. Repeat the freezing and chopping process until a smooth consistency is reached. ---------------------------------------------------------------------------
Nutrition
Ingredients
