INGREDIENTS FOR 6 SERVINGS 350 ml heavy cream (at least 33%) 350 ml milk (fat content from 3.5%) 1 egg 2 yolks 180 g fine sugar 1 tbsp matcha tea 3 tbsp of boiling water
Bring the milk and cream to almost a boil in a thick-bottomed saucepan, but do not boil. Warm up in a water bath.
While the milk mixture is heating, beat the egg, yolks and sugar.
In a cup, dissolve the matcha in 3 tbsp of very hot water. Pour the tea mixture into the cream and mix well.
Pour almost boiling milk and cream into the egg mixture in a thin stream, whisking constantly at high speed. Pour back into a heavy-bottomed saucepan and cook over low heat until the spoon is coated in cream. If you run your finger along the back of the spoon, you will leave a clear mark.
Pour the contents into a bowl and place it in an ice bath (water-ice 1:1). Stir occasionally to prevent a film from forming. When it cools down, cover with film and put in the refrigerator for an hour, then pour into an ice cream maker and cook according to the instructions. Or put the container in the freezer and stir every half hour or hour until done.
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