Green tea ice cream with macadamia nut toffee

1.

In a small bowl dissolve the matcha powder with 2 tablespoons of hot water.

2.

Combine the milk, cream, vanilla bean, matcha powder, sugar and salt in a saucepan and over a low heat, stir until the sugar is dissolved. Cool slightly. Add the egg yolks and whisk until well combined.

3.

Pour the mixture into a container with a lid and refrigerate overnight.

4.

Transfer mixture to your ice cream maker and follow the instructions.

5.

In a small saucepan over medium heat add the sugar and water. Stir until the sugar dissolves. Turn up the heat and cook without stirring – you will need to use a pastry brush dipped in hot water to wipe down any sugar from the sides of the saucepan. Boil until the colour changes to a golden brown – approx. 10-15 mins. Stir in the nuts with a wooden spoon.

6.

Pour out onto a baking tray lined with non-stick baking paper. Allow to cool. Break into shards.