For this recipe, we are going to start by making a Creme Anglaise. Begin by measuring out all of your ingredients and setting them aside. I like to measure everything out into glass bowls to make it easier. I will make sure to link those in the post if you are looking for an awesome set of glass bowls.
Split the sugar in half and place one half in a deep, heavy bottomed pot with the milk and place over medium heat. Place remaining sugar with the matcha powder and mix together with a spoon. I like to do this to prevent the matcha powder from clumping when we add it to the milk.
Next, add the matcha to the eggs and mix until fully combined. It should make a paste. By now your milk should be close to a boil. Remove from heat and very slowly, temper the milk into the matcha slurry. Use all of the milk. Pour all of the milk back into the pot and place over low to medium heat. While stirring continuously, allow to come to 165F-170F or until sauce thickens. It should be able to coat the back of a spoon.
Have an ice bath ready and strain your matcha ice cream base into your ice bath. Make sure to squeeze all of the liquid out of the bottom of your strainer with a whisk. Let the ice cream base cool completely before adding it to your ice cream maker. At this point follow the manufacters instructions for whatever ice cream maker you are using. My batch took about 30 minutes to fully form into ice cream. I then scooped it into an ice cream container and placed it in my freezer to set up. It does have a tendency to freeze pretty hard so make sure to pull out your matcha ice cream at least 10 minutes prior to serving. Enjoy!