Ginger and Matcha Custard Ice Cream

Mix. Tip in matcha powder to a heavy-bottomed saucepan plus very slowly beat in half and half, stopping often to smooth out any lumps. Lumps will not heat out. Put saucapan over a mid-sized flame and bring to a gentle simmer, beating now and then once half plus half is fully and smoothly beaten in. Remove from heat, mix in ginger, cover, plus let steep for a period of 1 hour. In a mixing bowl mix egg yolks and sugar and beat till everything is uniformly mixed. Mixture will be very thick. Uncover and quickly mix in egg yolk mixture, beating to fully incorporate when dairy finishes steeping. Put saucepan on mid-sized heat and cook, mixing often, till a custard forms upon the back of a spoon plus a swiped finger leaves a clean line. Mix in salt till it tastes right. Pour custard through a fine sieve in an airtight container plus put in the fridge overnight. The next day, churn according in order to manufacturer's instructions. Move ice cream to container plus put in the fridge in freezer for no less than 3 to 4 hours before serving.