Donal Skehan: Matcha green tea ice cream

A must-try if you visit any Chinatown around the world but also a unique ice cream that can be made at home. Place the milk and vanilla in a large saucepan over a medium heat, bring to a gentle simmer and remove from the heat.

In a medium-sized bowl whisk together the caster sugar and eggs until light and fluffy, whisk in the green tea powder and cornflour to combine. Pour a little of the milk on top of the egg mix and whisk to combine; gradually add the remaining milk to the eggs. Return the entire mixture to the pan on a low heat and gently heat until the mixture thickens and coats the back of a spoon, stirring constantly to prevent the mixture sticking to the base of the saucepan. Allow to cool.

In a small bowl whip the cream until soft peaks form and fold through the cooled matcha green tea mixture. Pour into a container, cover and place in the freezer for at least 6 hours or overnight to firm. Stir every hour to prevent crystals forming. Alternatively use the mix in an ice cream maker for best results.