Method

• 1.
  1 Combine the milk and cream in a small saucepan and bring to a simmer, then remove from the heat.
• 2.
  2 Beat the egg yolks and caster sugar until pale and combined, then beat in the green tea powder. Slowly whisk the hot milk mixture into the egg mixture, then strain everything back into the saucepan and stir over medium heat until the mixture coats the back of a spoon.

• 3.
  3 Transfer to a bowl and cool first to room temperature, then in the fridge for about an hour until chilled.
• 4.
  4 Churn in an ice cream machine according to the manufacturer’s instructions, then set in the freezer for at least 2 hours.