Time: 20 min + freezing

Level: medium

Ingredients:

• 300 ml of 30% cream
  
• 200 ml of milk
  
• 100 g of sugar
  
• 4 egg yolks
  
• 2.5 teaspoons of matcha
  

Preparation:

1. Heat the milk, cream and ½ of the sugar (do not boil!).
   
2. In a separate bowl, beat the egg yolks with the remaining sugar.
   
3. Pour the warm mixture over the eggs (temper them) and pour them back into the pot.
   
4. Heat over low heat, stirring until thickened.
   
5. Remove from heat and add matcha (sifted).
   
6. Cool completely.
   
7. Freeze in an ice cream maker or in the freezer, stirring every 30 minutes.