- In a small bowl, put 2 tbsp of matcha tea powder and about ¼ cup of milk. Whisk the mixture well and try to dissolve the green tea powder as much as possible. Add the rest of the milk (a cup and 3/4th) and let it mix.
- Heat the mixture at medium heat and add half cup of cream into it. Cook thus formed mixture until boiling point. Keep in mind that you shouldn’t let it boil. If you can see bubbles around the edges of the pan, then it should be good.
- While you are letting the aforementioned mixture cook, mix rest of the cream (1/2 cup), sugar and yolks into a medium bowl. After you have whisked it briskly, add the hot milk to this egg mixture.
- Pour this final mixture back into the cooking pot and heat it at medium heat. Stir it constantly; this will help make the mixture thick. To check whether the mixture is thick enough, dip a wooden spoon into it and try to scrape a clear line on the back of the spoon with your finger. It is thick enough if the above mentioned fit was possible, if not, let it cook some more.
- Now, all you got to do is let your mixture cool down. Place the pot in the ice water. You can also pour it all into a small bowl and then place the bowl into a larger ball partially filled with ice water. Stirring it from time to time while letting cool will provide a good texture.
- Transfer your mixture into a container and put it in the refrigerator for, say - 3 hours or more, depending upon the time it takes to be completely chilled.
- Once it’s chilled, put the custard into your ice cream maker and let the machine work as per the manufacturer’s instructions. It should take the machine about 15-20 minutes to give out soft ice cream.
- Pour the custard onto a freezer-safe container, cover it with a plastic wrap, and let the mixture freeze. You will need to freeze the custard at least 3 hours before serving.
If you want additional flavor in your green tea ice cream, add a teaspoon of pure vanilla extract.