Rich Matcha Ice Cream using Milk and Whole Egg

• 400 grams Milk
• 1 Egg
• 80 grams Sugar
• 2 to 3 tablespoons Matcha

1. Put milk, sugar, and whisked egg in a pot, and heat over a low flame.
2. Using a wooden spatula, scrape the bottom of the pot while constantly stirring without bringing it to a boil.
3. Once it thickens (to the consistency of creamed corn soup), remove from the heat.
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. Pour though a strainer into a bowl, and freeze in the freezer.

milk, egg, sugar, matcha

Taken from cookpad.com/us/recipes/145255-rich-matcha-ice-cream-using-milk-and-whole-egg (may not work)