Green Tea Ice Cream

After my failed attempt on the macaroons, I consoled myself by making Green Tea Ice Cream. I did the custard the day before, so I just whipped up the cream and mix the custard with the cream. Then pour them into the container and placed it in the freezer.

Recipe extracted from "Making Ice Cream & Iced Desserts". This recipe used is a classic ice cream custard. You can change the flavour to your own likings.
Ingredients:
300g Milk (Original was Semi-skimmed milk, I used normal UHT milk)
4 Medium egg yolks
75g Castor Sugar
1 tsp Cornflour
3 tsp Green Tea Powder (Flavouring up to you to decide, original was vanilla pod)
300g Whipped Cream

Method:
1. Pour the milk into a saucepan. Bring it to the boil, then remove the pan from the heat, add the green tea powder and leave to infuse for 30 minutes or until cool.
2. Whisk the egg yolks, caster sugar and cornflour in a bowl until thick and foamy. Bring the green tea milk to the boil, then gradually whisk it into the yolk mixture. Pour the combined mixture back into the saucepan.
3. Cook the mixture over a low heat, stirring it continuously until it approaches boiling point and thickens to the point where the custard will coat the back of a wooden spoon. Do not let the custard overheat or it may curdle. Take the pan off the heat and continue stirring, making sure to take the spoon right around the bottom edges of the pan.
4. Pour the custard into a bowl and cover the surface with a clear film to prevent the formation of a skin, or cover the surface with a light sprinkling of caster sugar. Leave to cool, then chill in the fridge for at least 24 hours.
5. Whisk the whipped cream.
6. Fold the whipped ream into the chilled custard and pour the mixture into a freezerproof container.