Ingredients
2
tbsp matcha (powdered Japanese green tea)
Special equipment: an ice cream maker
Directions
1.
Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
2.
Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
3.
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
4.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
6.
Ice cream keeps 1 week.
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