Green tea ice cream is often served as a dessert in Japanese restaurants. Green tea ice cream is called matcha ice cream in Japan. Matcha is tea powder used in Japanese tea ceremonies.
2 cups heavy cream
2 cups whole milk
8 egg yokes
1/8 teaspoon salt
2/3 cup Sugar
2 Tablespoons Matcha green tea powder
In a large bowl beat the egg yolks with the sugar and salt. Set aside. In a heavy saucepan, scald the milk. Remove from the heat. Vigorously stir in the Matcha green tea powder. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
Cool in the refrigerator, about 2 hours.
Process the mixture in a ice cream maker.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.