A brilliant end to any dinner, or to enjoy on a warm day. Who am I kidding, even on cold days this is a great treat! To make it even more decadent; serve with fresh fruit or alongside a chocolate ganache pie. I use a really good quality Matcha powder for this ice cream, as it is the only flavouring added and it does make a difference.
- 175gr sugar
- 500ml heavy cream
- 250ml milk
- 2 eggs
- 4 tsp Matcha powder
Makes approx 1 liter
Combine the sugar, cream and milk in a sauce pan. Bring to the boil.
Stir the eggs in a large bowl. When the cream mixture is hot, add half a cup of it to the eggs while stirring. Do not pour it in and then set back the pan and then stir because you might end up with lumps of eggs. Add another half a cup while stirring.
While stirring constantly, pour the eggy mixture into the pan. Heat but do not bring to the boil. You only want to thicken the eggs a bit. If boiling, they may separate.
Pour the mixture in a bowl and leave to cool to room temperature.
Stir in the Matcha and leave in the fridge until cold (this is only to make the freezing process easier and quicker). There may be some lumps forming but you can stir those out with a whisk prior to freezing.
Freeze in an ice cream machine.