1 cup heavy whipping cream

1 cup milk

2/3 cup granulated sugar

3 tablespoons loose leaf green tea

5 egg yolks

1/2 teaspoon vanilla

2-3 teaspoons green food coloring (optional)

Combine cream, milk and sugar in a heavy bottomed saucepan. Bring to a low simmer, stirring constantly to dissolve sugar.

Remove from heat, and stir in the tea leaves. Cover, and allow to steep for 15 minutes. Strain mixture, and discard tea leaves.

Whisk egg yolks until thick, approximately 1 minue. Gradually stir egg yolks into the warm tea mixture until thoroughly blended.

Place mixture over medium-low heat, and cook stirring constantly for 3-5 minutes, until the custard just coats the back of a spoon. Do not allow to boil.

Strain mixture again, and stir in vanilla, and food coloring if desired.

Place entire mixture (still in saucepan) into a container filled with iced water to speed the cooling process. When completely chilled, pour custard mixture into the container of ice-cream maker and freeze according to the manufacturer's instructions.