1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cup + 2 tbsp sugar

1 tbsp matcha powder

4 egg yolks

 

Combine cream, milk and sugar in a medium pot and stir over medium heat. While the cream is heating, whisk eggs with matcha powder. 

 

Once the cream starts to simmer, remove from heat. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. Pour the warmed egg yolks into the pot and stir for 30 seconds. 

 

Let cool to room temperature. Refrigerate for 24 hours.

 

Churn and enjoy!