Matcha Mint Chocolate Chunk Ice Cream - green tea

Method

• In a heat-proof bowl, whisk together egg yolks and sugar until thick and fluffy.
• In a heavy based saucepan heat half and half, matcha, and mint until almost simmering.
• Temper dairy into yolk mixture and return to pan. Heat, stirring constantly, until mixture begins to thicken.
• Remove from heat, and allow to cool. Strain repeatedly until the ice cream base no longer has herbs in it.
• Spin in ice cream maker until thick. Add chocolate chunks in during the last couple minutes and allow to churn until incorporated. Transfer to freezer-proof dish and freeze until firm.