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Ingredients
- 2 * 2 cups heavy cream
- 1 * 1 cup whole milk
- 1/4 * 1/4 teaspoon salt
- 6 * 6 large eggs
- 2/3 * 2/3 cup sugar
- 2 * 2 tablespoons matcha (powdered Japanese green tea)
Preparation
Step 1
Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170F on an instant-read thermometer (do not let boil).
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.