1. put the green tea powder in a small heatproof bowl, add the boiling water and mix well. Set aside to cool room temperature
In a large saucepan( medium heat) combine cream&milk and bring almost to a boil 2-3 min. meanwhile in a large bowl whisk together the egg yolks, sugar & 1/8 teaspoon salt until pale and creamy 2-3min.
Whisk continuously and pour the hot cream into the eggs in a slow steady stream. Pour the egg mixture into the same saucepan and cook over low heat.
Stirring constantly with a spoon until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 5-6 mins.
Remove from the heat and pour through a fine mesh sieve into a bowl. Stir in the green tea mixture and mix well.
Place the bowl in a larger bowl partially filled with ice cubes. Stir the custard while it cools and thickens to 5-6 mins
Pour the custard into an ice cream maker and freeze according to the manufacturers instructions. Transfer the ice cream to a freeze safe container and freeze until firm before serving.
- 3 tbsp green tea powder
- 1/2 cup of boiling water
- 1 cup of heavy double cream
- 1 1/2 cup of milk
- 3 large egg yolks
- 1/2 cup sugar
- Ice cubes
- Ice cream maker