Ingredients

• 1 tsp red espresso® matcha latte powder
• 250ml full cream milk
• 100g sugar
• 2 medium eggs
• 500ml cream
• Bunch of fresh mint

Instructions

• Heat 250ml full cream milk in a small saucepan
• Beat 2 medium eggs and sugar in a separate jug
• Slowly pour the the hot milk onto the egg mixture while stirring
• Pour all the mixture into the saucepan and heat without boiling, stirring all the time until it thickens like a smooth custard
• Add the bunch of mint and allow to cool to room temperature
• Mix the matcha in the cream and add to the mixture
• Remove the mint leaves
• Refrigerate for 12 hours
• Churn in ice-cream maker and serve