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1
Warm the milk, sugar, and salt in a medium saucepan.
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2
Pour the cream into a large bowl and whisk in the green tea powder.
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3
Set a mesh strainer on top.
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4
In a separate medium bowl, whisk together the egg yolks.
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5
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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6
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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7
Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the green tea powder.
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8
Stir until cool over an ice bath.
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9
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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10
Make Green Tea and Red Bean Ice Cream by folding one recipe of drained Candied Red Beans (page 183) into the just-churned ice cream.
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11
Or prefreeze scoops of Green Tea Ice Cream and sprinkle them with kinako powder (roasted soybean powder, available in stores selling Japanese groceries) before serving (pictured).
