2 egg yolks
2 tablespoons Matcha (powdered green tea)
1 tablespoon sugar
1/2 vanilla pod
1 1/4 cups double (heavy) cream
1/4 cup caster sugar
1 1/4 cups milk
2 tablespoons boiling water
Place the matcha in the boiling water with the the sugar for approximately 10 minutes to hydrate.
Put the vanilla pod and milk into a saucepan and gently bring to a boil then pour this over the tea.
Let stand for approximately 6 minutes. Strain the milk into a bowl.
Beat the egg yolks with the caster sugar in a separate bowl and then and add the milk very slowly, tempering the egg mixture with the hot milk (tempering is bringing the egg up to a high temperature slowly as to avoid overcooking and denaturing the egg, causing clumpiness – this is done by whisking the egg mixture quickly as you slowly incorporate the hot milk).
Transfer to a saucepan and gently heat, constantly stirring until the mixture has thickened.
Remove from heat and let cool.
Add the heavy cream to the mixture, transfer the product into an ice cream maker and follow the manufacturer’s instructions.