Green Tea Ice Cream
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Green Tea (​Matcha) Ice Cream is a fabulous Japanese dessert.  The first time I had it, I thought it sounded terrible, but was willing to try a spoonful from the bowl of a friend.  I loved it so much, I almost snatched the whole bowl away from her.  Instead, I did the polite thing - I pushed my bowl to the middle of the table and we shared both flavors.  (mine was not memorable...)  Green tea ice cream is, however, memorable - creamy, sweet, rich, and luscious.  It reminds me of a lush jungle.
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Use an Ice Cream Maker!
Follow your ice cream maker directions - for example - I use a special bowl that attaches to my Cuisinart stand mixer.  I must freeze the bowl ahead of time - usually overnight.   Some ice cream makers don't require this. 
Ingredients - Makes 1 & 1/2 quarts
​3/4 cup sugar
pinch of salt
5 tablespoons matcha (green tea powder)
2 & 1/4 cups whole milk
3/4 cup heavy whipping cream
Steps
  1. Over medium heat, stir together the whole milk and whipping cream. 
  2. Reduce heat to  medium low; whisk in sugar and salt.  Stir until the sugar dissolves, then remove from heat.  Don't boil!
  3. In a medium-size bowl, mix the matcha green tea powder and 4 tablespoons of the hot milk mixture, until it's a smooth paste.  Repeat this step about 4 more times.  It's a MUST DO step to ensure the matcha dissolves completely by mixing slowly.
  4. Finally, put all the matcha mix into the hot milk mix and whisk until well combined.  Strain into your ice cream maker's container.  Refrigerate to cool completely before making the ice cream.
  5. Follow your ice cream maker's instructions, than transfer ice cream to a container and freeze about 4 hours until firm.