The ingredients:
  • 250 ml milk
  • 500 ml whipping cream
  • 150 g caster sugar
  • 2 eggs
  • 30 g matcha powder
  • 2 Sauce pans, or 1 sauce pan and 1 heat resistant mixing bowl
  • Electric whisk
  • Frige
  • Freezer
  • Optional: Ice cream maker with instructions
  • Optional: Small pots
  1. In sauce pan, whisk matcha powder with a small amount of milk, then add remaining milk
  2. Combine with cream
  3. Heat on a medium heat for 300 seconds
  4. Meanwhile, whisk the sugar and eggs in second pan or bowl.
  5. Add 120 ml of hot matcha, and combine, before adding remaining matcha
  6. Cook on medium to low heat and stir for 180 seconds
  7. Remove from heat and allow to cool to room temperature
  8. Refrigerate for 14400 seconds
  9. If available, pour into icecream maker following local instructions, for my small maker I can fit about 1/3 of the mixture at a time. This mixture with eggs, does seem to freeze and make ice cream if put directly in freezer from the refrigerator.
  10. Would be good to have small pots to make portions during freezing.