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
