Put milk, sugar, and whisked egg in a pot, and heat over a low flame. Using a wooden spatula, scrape the bottom of the pot while constantly stirring without bringing it to a boil.
Once it thickens (to the consistency of creamed corn soup), remove from the heat.
Combine a small amount of the mixture from Step 2 with matcha (dissolve as you would with miso paste when making miso to avoid clumps) and add to the pot.
Pour though a strainer into a bowl, and freeze in the freezer.
Story Behind this Recipe
I made this since everyone in our family loves matcha ice cream. If you sprinkle a pinch of matcha on the ice cream before serving, it tastes even better.
Slowly simmer over low heat until the texture is creamy. That consistency will determine the result of the final texture. When frozen, it becomes hard, so I recommend taking it out of the freezer a bit before serving , to serve up smooth and rich ice cream! When I don't have time to wait for it to thaw, I melt it in the microwave.