Spiced Green Tea and White Chocolate Ice Cream Recipe

How to make it

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• 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.