Green Tea Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1/4 teaspoon salt
• 6 large eggs
• 2/3 cup sugar
• 1-1/2 tablespoons matcha (powdered Japanese green tea)

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden. Ice cream will be very hard after freezing. Put in refrigerator for 15 minutes just before serving to soften.