Ingredients:

2 cups of milk.
1 tablespoon of loose green tea.
6 medium egg yolks.
½ cup of sugar.
2 cups of whipping cream.
1 ½ tablespoon of Japanese green tea powder.

Preparation Instructions:

Heat the milk with tea for 5 minutes just below a simmer.

Whisk together the egg yolks and sugar.

Gradually whisk the hot milk into the egg mixture until all the milk is added.

Return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon.

Strain and chill completely.

Stir in the cream and green tea powder and churn in an ice cream maker according to manufacturer's directions.

Spoon into a container and freeze until firm.