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"Tea began as a medicine and grew into a beverage."
Kakuzo Okakura
100ml whole milk
60g cane sugar
3 egg yolks
3 tablespoons matcha powder blended with 2 tablesppons water to form a smooth paste
200ml double cream
1 teaspoon vanilla
Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whist the 3 egg yolks lightly. Slowly pour 1/4 of the hot milk into the egg yolks, whisking as you go to temper them, then add the yolk mixture back into the remaining hot milk. Cook, stirring constantly, over low heat until it thickens a bit. Remove from heat and pour back into mixing bowl. Combine the matcha paste, cream and vanilla and add the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions for your own ice cream maker
