makes abt 1 liter

Ingredients :
1 cup milk
150g sugar
500ml whipping cream
pinch of salt (i used fleur de sel)
6 large egg yolks
4 tsps macha powder (i added alot more)

directions :
warm the milk, sugar & salt in a medium saucepan.

pour cream into a large bowl & whisk together with macha powder. set a strainer on top.

In another bowl, whisk together egg yolks and slowly pour in the warmed milk mixture while whisking constantly. put the mixture back to the saucepan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir, until mixture thickens and coat the back of a spoon, or about 85C.

Pour custard thru' the strainer into the cream, then whisk vigorously until custard is frothy to dissolve the macha powder. stir until cool over an ice bath.

Chill the mixture thoroughly then churn in an ice cream maker according to manufacturer's instructions then freeze until firm. alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.

* To make the shiratama, mix glutinous rice flour, macha powder (optional) with water until a dough forms (it should not stick to your fingers). bring a pot of water to boil, form the dough into balls and cook them in the boiling water. they're ready when they float. plunge them under running water to stop them from cooking further.