Green Tea Ice Cream

• 13 cup sugar
• 13 cup water
• 1/2 teaspoon mirin (Japanese rice wine)
• 2 teaspoons matcha (powdered Japanese green tea)
• 1/2 cup whole milk
• 1/2 cup half and half

1. In a small saucepan, combine the sugar and water and stir over low heat until the sugar melts.
2. Simmer 5 minutes longer, then stir in the rice wine.
3. Remove from heat.
4. In a small dish, dissolve the tea in one tablespoon of the sugar syrup, then stir the tea mixture back into the rest of the syrup.
5. Stir in the milk and half and half.
6. Chill.
7. When the mixture is cold, place it in an ice-cream maker and churn it until thickened and smooth.
8. Transfer to a container and freeze for an hour or two to firm it.

sugar, water, mirin, matcha, milk

Taken from cooking.nytimes.com/recipes/4693 (may not work)