This is another one of those recipes that's so easy to make that you will never have to buy it from the supermarket or order it at a Japanese restaurant ever again. Another lovely reason is that you don't even need an ice cream maker for this... but of course, if you have it, use it. Mine is still sealed in the box, somewhere in the basement.
(adapted from Harumi's Japanese Home Cooking)
Below are the ingredients for double the original recipe which makes 1 1/2 quarts.
1/4 cup matcha powder
1 cup granulated sugar
6 egg yolks
1 1/2 cup milk
1 1/2 cup heavy cream
1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.
2. In a separate bowl, mix together the egg yolks and remaining sugar.
3. Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 176 degrees F). Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste (it looked like green mud), add it to the remaining milk in the pan. Temper the eggs and then gradually combine with the egg yolk mixture.
4. Return mixture to the stove and heat slowly over low heat (taking care to not let the mixture boil), until the mixture coats the back of a spoon. Remove from the heat, strain through a fine sieve, and allow to cool completely.
5. Whip the cream until stiff peaks were formed and then fold in the cold green tea-milk mixture.
6. Transfer the mixture to a large container and [chill for an hour or two in the refrigerator] and then put it in the freezer. As ice crystals start to form, remove, and mix well with a spoon (use a wooden spoon and stir very vigorously) to break them up and return the mixture to the freezer. Repeat this a few times as it freezes to ensure that the ice cream is smooth.
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