Green tea powder, called matcha, is found in tea shops and stores that sell Japanese products, which I'm always looking for an excuse to visit since they're great places for poking around. Matcha has a slightly pungent yet powerful taste, but its colour is the real showstopper. Frothing the tea turns the custard a vivid green colour.
Makes about 1 quart (1 litre)
1 cup (250ml) whole milk
¾ cup (150g) sugar
Pinch of salt
2 cups (500ml) heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the green tea powder. Set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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. 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. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• This is an edited extract from The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments by David Lebovitz (Jacqui Small, £18.99). To order a copy for £15.19 visit the Guardian bookshop
