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How to make it

  • In a medium heavy saucepan, bring the cream, milk, vanilla beans/pod, nutmeg, sugar and salt to low boil, stirring constantly.
  • Sit aside to infuse.
  • After 10 minutes, fish out the vanilla pod pieces with a slotted spoon.
  • Meanwhile, whisk the eggs until they become noticably paler yellow.
  • Pour the warm cream mixture in a thin steady stream into the bowl of eggs, whisking continously while pouring.
  • Return the cream and egg mixture to the saucepan.
  • Cook over low heat, stirring constantly with a wooden spoon, just until the mixture is thick enough to coat the back of it, about 5 minutes.
  • Do not let it boil. Remove from the heat, add the shifted matcha powder and stir well with a whisk.
  • Place the chocolate in a microwave safe bowl and heat for 30 second intervals until melted, stirring between intervals.
  • Add the chocolate to the custard and whisk to combine.
  • Cool the cream to room temperature in an cold water bath, cover with a layer of plastic wrap and refrigerate until completely cold.
  • Freeze according to instructions for your ice cream machine.
  • *One tablespoon of matcha powder makes a relatively mild green tea ice cream. However, if you really enjoy the grassy flavor of green tea, you can add as much as 2 tablespoons of powder and still get a creamy ice cream.

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