Ingredients
Method
1.Split vanilla bean lengthways, scrape out seeds. Stir pod, seeds,cream and milk in medium saucepan over heat until almost boiling. Remove from heat, stand 15 minutes.
2.Beat egg yolks and sugar in medium bowl with electric mixer until thick and creamy. Whisking constantly, gradually add cream mixture to egg mixture until smooth. Return to clean pan, stir over low heat, without boiling, about 10 minutes or until sauce thickens and coats back of wooden spoon.
3.Blend powder and 2 tablespoons of the custard mixture in small bowl until smooth, whisk into custard until smooth.
4.Strain custard into large bowl, discard pods. Cool 10 minutes. Cover surface of custard with plastic wrap, refrigerate until cold.
5.Pour custard into ice-cream maker, churn according to manufacturer’s instructions.
Green tea powder is available from Asian food stores. If you don’t have an ice-cream maker, pour custard into shallow container and cover with foil, freeze until almost firm. Place ice-cream in large bowl, chop coarsely then beat with electric mixer until smooth. Pour into deep container, cover, freeze until firm. Repeat process twice more.
Note
