1 egg (medium size)
300cc milk (or soy milk)
80g heavy cream
75-80g sugar (granulated)
5g matcha powder
*1 tablespoon matcha liquor (add liquor only if you have one)
1. In a bowl, mix sugar and matcha powder thoroughly.
2. In a saucepan, whisk egg, milk, and heavy cream over low heat. Whisk in 1). Turn off heat once the mixture thicken.
3. Add matcha liquor (if you have one) and set aside to cool. Pour cooled mixture into an ice cream maker.
4. If you do not have an ice cream maker, pour cooled mixture into a bowl and place in freezer. Mix every 3 hours for three times (or occasionally).
Do not boil but keep the mixture over low heat so that egg does not scramble. Cook over low heat, stirring constantly, until the mixture becomes thick.
Add walnuts or other nuts to your liking at the last mixing.
Original recipe on cookpad: http://cookpad.com/recipe/2678685 (in Japanese only)
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