INGREDIENTS
- For 50 ml of cream
- 25 cl whole milk
- 25 cl of liquid cream
- 1 tablespoon of green tea or matcha
- 4 egg yolks
- 90 g of caster sugar
HOW TO MAKE
- Pour the milk and cream in a saucepan. Add half the sugar and bring to a boil.
- Mix the egg yolks with the remaining caster sugar and add the hot milk, whisking gently. Pour everything into the pot and cook for a few seconds, stirring with a wooden spoon (the mixture does not boil if your milk is graining. If this is the case mix your mixture with your hand blender).
- Once the cream is smooth and coats the spoon, remove from heat immediately and pour into a bowl to stop the cooking. Add tea powder and mix a few seconds with a hand blender.
- Refrigerate until completely cooled.
- Then do churn in ice cream maker, then in the freezer.
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