For hundreds of years, tea has been a central component of British life. However, it’s only more recently that the UK has witnessed a boom in popularity of various green teas – and Japanese Matcha, in particular, has become remarkably popular used to make tea as well as a flavouring for various food products such as ice cream.
Heat milk in a saucepan almost to the boiling point, then remove from the heat and set aside
In a mixing bowl, beat egg yolks and sugar until pale yellow in colour
Add your T2 Matcha blend of choice (T2 recommend their Mint Matcha) and mix well
Add warm milk and mix well. Return mixture to the same saucepan and heat gently, stirring constantly until it thickens to form a custard-like consistency
Transfer mixture from the saucepan to a mixing bowl
Place bowl in a larger bowl half filled with ice water to cool
Set aside
In a chilled bowl, whip whipping cream until stiff peaks form
Add whipped cream to the Matcha mixture and fold through
Transfer mixture into an ice cream maker and churn according to the manufacturer’s instructions
Store in freezer or serve immediately for a refreshing spring treat.