Matcha ice cream (Matcha aisu)

1. Sift the matcha through a fine sieve into a small bowl and mix with 3 tablespoons of the milk into a smooth, lump-free paste.

2. Heat the rest of the milk in a pan until steaming (don't let it boil).

3. Beat the egg yolks with the sugar until pale and creamy, then pour in the hot milk in a thin stream, stirring constantly.

4. Pour back into the pan and cook on low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 80 °C) – it mustn't boil.

5. Take off the heat, stir in the matcha paste, strain through a sieve and cool completely; whip the cream to soft peaks and fold it in.

6. Churn in an ice-cream maker, or freeze in a freezer box for 4-5 hours, stirring thoroughly with a fork every half hour for the first 2 hours, then take out 10 minutes before serving.

Tip: Matcha ice cream is a bittersweet, creamy, bright green classic. For a lovely colour, use good-quality (ceremonial or latte grade) matcha. You can bake meringues with the leftover egg whites.