Green Tea Ice Cream - heavy cream

Method

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom.
• When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar.
• Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon.
• At 160 degrees, the mixture will give off a puff of steam.
• When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
• If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
• Run your finger down the back of the spoon.
• If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
• When it is ready, quickly remove it from the heat and whisk in the green tea.
• Meanwhile, half-fill a large bowl with ice water.
• Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean.
• Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.