2 cups heavy cream
1 cup whole milk
1/4 tsp. salt
6 large eggs
2/3 cup sugar
2 tbsps matcha (powdered Japanese green tea)
An ice cream maker

Green Tea Ice Cream

1. Bring cream, milk, and salt to a boil in a 3 to 4-quart heavy saucepan and remove from heat.
2. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously.
3. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170° F on an instant-read thermometer (do not let boil).
4. Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, for at least 1 hour.
5. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
   Makes about 1 quart
   Preparation time: 30 minutes