Active Time

　　30 minutes

　　Total Time

　　5 hours

　　

Ingredients

Makes about 1 quart

　　2 cups heavy cream

　　1 cup whole milk

　　1/4 teaspoon salt

　　6 large eggs

　　2/3 cup sugar

　　2 tablespoons matcha (powdered Japanese green tea)

　　

Special Equipment

an ice cream maker

　　

Step 1

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.

　　

Step 2

Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).

　　

Step 3

Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.

　　

Step 4

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

　　Cooks' note

　　·Ice cream keeps 1 week.