Matcha Tea Ice Cream
- 400 ml full-fat milk
- 300 ml double cream
- 6 egg yolks
- 60 g caster sugar
- 20 g Mystic Brew Teas Ceremonial Matcha (buy here)
Combine the milk and cream in a small saucepan and bring to a simmer, remove from the heat.
Beat the egg yolks and caster sugar until pale and combined, then beat in the matcha powder. You might want to cover your bowl with a tea towel to prevent matcha mist covering your kitchen! Slowly whisk the hot milk mixture into the egg mixture, then strain everything back into the saucepan and stir over medium heat until the mixture has consistency of runny custard.
Transfer to a bowl and cool first to room temperature, then in the fridge for about an hour until chilled.
Churn in an ice cream machine according to the manufacturer’s instructions, then set in the freezer for at least 2 hours.
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