This is a creamy, rich ice cream with a mild green tea flavor. You have to try this!

1. Soak the gelatine in cold water
2. Split the vanilla pod and take out the seeds. Put the pod, the seeds, milk, cream and honey in a big pot and bring it to boil.
3. Whisk egg yolks and sugar until it’s fluffy and light.
4. Stir the cream mixture into the sugar/egg mixture. Mix well and then pour it back into the pot.
5. Heat it to 85°C/185°F. Stir all the time.
6. Take out the gelatine and squueze out any excess water. Put them into the warm liquid and stir until they’re completely dissolved.
7. Add the matcha and a few drops of lemon juice. Stir until smooth.

8. Strain the liquid into a stainless steel bowl and cool it in an ice bath.
9. Cover the bowl with plastic and let it rest in the fridge for at least 4 hours but preferably 12. The temperature should be around 4°C/39,2°F.
10. Take out the bowl, mix the liquid well and then freeze it in an ice cream machine.
11. Put the frozen ice cream into small containers and putin the freezer for another couple of hours to let the ice cream harden.
12. Take it out approx 10-15 min before it’s supposed to be served. Make beautiful scoops and then enjoy it with a piece of lemon.