MATCHA ICE CREAM

1.  Put the vanilla bean paste and milk into a saucepan. Stir over a medium heat until it comes to a simmer.
2. Put egg yolks and sugar in the small bowl of an electric mixer and beat for 2 minutes until thick and creamy. Drizzle hot milk in whilst beating. Transfer mixture to a large heat-proof bowl. Sit bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the simmering water.
3. Sift matcha into custard and stir with a whisk until dissolved. Stir constantly until mixture is thick enough to coat the back of a spoon, about 25 minutes. Sit bowl in a large bowl of iced water to cool quickly and chill. This can take up to an hour.
4. Once mixture is cold, stir cream into custard then pour into the bowl of Ice cream & Gelato maker fitted with the ice cream paddle. Turn unit on, set timer to 30 minutes and churn until thick and creamy. Spoon into a suitable airtight container and freeze for 2 hours or freeze overnight.
5. Remove ice cream  from freezer 15 minutes before serving.
6. Serving suggestion: serve small scoops of Matcha ice cream in glasses topped with fairy floss and peanut wafers if desired.

Tip; Matcha green tea powder can be purchased online or from Japanese supermarkets and organic whole food stores.