Place all ○ ingredients in a saucepan and cook on the stove. Keep stirring with a whisk until it has thick consistency. Then remove from the heat and set aside to cool down.
In the bowl, whip heavy cream until thickened. Then add Step 1 and combine.
Pour into a container and chill for 3 to 4 hours in the freezer. Once it’s frozen, it's done!
Story Behind this Recipe
I wasn’t keen on freezing raw egg. Then, I discovered this method. I wasn't sure about it, but it turned out very yummy!!! Thank you Tenkichi no ba-chan!! Please visit my blog! (The picture is bigger, but available only in Japanese.) http://marimocafe.exblog.jp/5846380
One tip I received is to mix the matcha and white (or granulated) sugar first so that you have no lumps when mixing the other ingredients. Try it!