This ice cream is a favorite in Japanese restaurants and a popular flavor in Japan.

Serves 4

Ingredients:

• 2 tablespoons matcha
• 2 tablespoons hot water
• 2 ½ cups double cream
• 4 egg yolks
• 6 tablespoons caster sugar

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Preparation:

1. First dissolve the matcha in the hot water and allow to cool.
2. Whisk together the egg yolks and the sugar until the sugar dissolves.
3. Heat the cream over a gentle heat and bring to the boil.
4. To make the custard ice-cream base, slowly add some of the hot cream to the eggs, then pour the eggs into the cream and continue to cook for 2 minutes, stirring gently.
5. The custard is ready when it coats the back of a wooden spoon and steam rises.
6. Have an ice water bath ready.
7. Pour the custard into a bowl, and place the bowl in the ice water bath to cool.
8. Stir in the dissolved matcha.
9. When the mixture has cooled sufficiently, freeze it in an ice-cream machine for approximately 20 minutes.