Matcha White Chocolate Ice Cream
Recipe From Tartelette
Makes a little over a quart

1 ½ cups heavy cream
1 ½ cups milk
1/8 teaspoon fine salt
4 large egg yolks
8 oz white chocolate, finely chopped
2 tablespoons matcha powder, sifted

In a medium heavy saucepan, bring the cream, milk, and salt to low boil, stirring constantly.
Whisk the eggs until pale yellow eggs, pour the hot cream mixture in a thin, steady stream in the bowl of eggs. Now pour mixture back in the saucepan.
Cook over low heat, stirring constantly with a wooden spoon, just until the mixture is thick enough to coat the back of it, about 5 minutes. Looks like your making custard sauce or creme anglaise at this point. Do not let it boil. Remove from the heat and pass it through a strainer, add the matcha powder and stir well with a whisk.
Place the chocolate in a microwave safe bowl and heat for 1 1/2 minutes, stirring at 30 second intervals until chocolate is melted. Add the chocolate to the matcha cream and whisk it in well. Cool the cream to room temperature, cover with a layer of plastic wrap and refrigerate until completely cold.
Freeze according to the manufacturer's instructions of your ice cream machine.