Green Tea Ice Cream - vanilla bean

Method

• In a large saucepan set over medium heat, heat the half-and-half and vanilla bean until the milk steams.
• Remove the pan from the heat, cover it, and let the vanilla bean steep for 15 minutes.
• Remove the bean and scrape the vanilla seeds from the pod, adding them to the hot half-and-half.
• In a large bowl, beat the sugar and egg yolks with a whisk until well-blended.
• Add the hot half-and-half in a stream, whisking constantly.
• Return the egg mixture back to the pan and whisk in the salt and green tea powder.
• Heat over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
• When the mixture begins to thicken, after about 3 minutes, remove it from the heat and transfer it to a heatproof bowl.
• Add the cream and milk, and stir to cool the custard.
• Cover and refrigerate overnight.
• Process the cold custard in an ice cream maker following the manufacturer's directions.
• When frozen (it will be the consistency of soft-serve ice cream), transfer the ice cream to a container and freeze for 2 hours to firm up before serving.
• NOTE: Matcha tea powder can be found in Asian grocers or online.