Courtesy of PureZing

INGREDIENTS:

1 ½ cups milk
1 ½ cups whipping cream
3 Tablespoons green tea leaves, green tea leaves with mint or 2 Tablespoons Maccha green tea powder
2 egg yolks
¾ cup granulated sugar
1 Tablespoon cornstarch

DIRECTIONS:

Over a medium low heat, simmer milk and cream. Remove from heat. Stir in green tea leaves or Maccha powder. Let stand for 10 minutes.

Whisk eggs with sugar in a bowl till pale yellow and thickened. Whisk in cornstarch. Whisk in cooled cream mixture.

Return mixture to pan and cook over very low heat, stirring constantly until mixture thickens enough to coat the back of a wooden spoon. Do not let the mixture boil. Strain the mixture into a large bowl and let cool to room temperature.

Cover and refrigerate overnight. Next day, pour into an ice cream maker and freeze according to directions of manufacturer.