500g pouring cream (35% fat)
240g skim milk
120g caster sugar
4 teaspoons green tea (matcha) powder (or more, depending on how strong you want it to be)
pinch of sea salt
Combine the sugar, green tea powder and salt in a medium sized bowl. Gradually add the milk, whisking to dissolve the sugar and to prevent lumps from forming. Add the cream, strain and churn in your ice-cream machine according to the manufacturer’s instructions.