Rich Matcha Ice Cream using Milk and Whole Egg

1. 1

   Put milk, sugar, and whisked egg in a pot, and heat over a low flame.

2. 2

   Using a wooden spatula, scrape the bottom of the pot while constantly stirring without bringing it to a boil.

3. 3

   Once it thickens (to the consistency of creamed corn soup), remove from the heat.

4. 4

   Combine a small amount of the mixture from Step 2 with matcha (dissolve as you would with miso paste when making miso to avoid clumps) and add to the pot.

5. 5

   Pour though a strainer into a bowl, and freeze in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.