Green tea ice cream

In a bowl, mix the matcha or green tea well, 1 tablespoon of sugar and 2 tablespoons of milk and mix well. Make sure the mixture is free of lumps. Reserve.

In another bowl, beat the egg yolks with the remaining sugar, preferably using a hand mixer or whisk. Beat the two ingredients well until the sugar grains dissolve to obtain a smooth cream. Reserve.

Bring the rest of the milk to a low heat and heat without letting it boil. Add the mixture of matcha, sugar and milk prepared in the first step and let it boil for 1-2 minutes without stopping stirring. Turn off the fire.

While mixing the sugar yolk mixture add the previous mixture (milk, matcha and sugar), little by little and without stopping, so that the yolks do not coagulate.

Put all the mixture of matcha ice cream in the pan where the milk boiled and bring it to a low heat again. Stir and heat without letting it boil (the temperature should not exceed 80ºC). Then remove from heat and let cool until room temperature.

Beat the cream or sour cream until very firm. Incorporate little by little in the previous mixture and in involving movements, to obtain a creamy matcha ice cream.

Place everything in a container with a lid and set aside in the freezer for 40 minutes.

After 40 minutes, remove the matcha ice cream from the freezer and stir with a spoon until creamy. Return to the freezer for another 40 minutes and repeat another 4 or 5 times every 40 minutes, always returning to the freezer between each stir.

Tip: This procedure is important to obtain a very soft and creamy ice cream, as if it were made in an ice cream machine.

When you finish stirring the ice cream, leave it in the freezer for 12 hours straight.

Serve and have a good appetite!