1. Heat the milk in a small pan to about 140 degrees F (60 degrees C). Remove from heat and set aside.
Place the egg yolks in a pan and beat lightly. Add the sugar, cornstarch, and salt and mix thoroghly with a whisk. Gradually pour in the heated milk and stir, making sure that no lumps form. Strain the mixture and pour it back into the pan.
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3. In another bowl, whip the cream until semi-stiff, fold the milk, and add the matcha paste.
Pour into a metal or plastic container, and place in the freezer to set. After about two hours, take it out and mix thoroughly with a spoon or whisk, then resume freezing. Repeat this process 3 or 4 times to ensure the ice-cream is smooth. alternatively place in your ice cream maker proceed as per its directions.
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