I loved this recipe. Things I added/changed.... I went with 1 1/2 tablespoons of matcha but will most likely go to 2 tablespoons at least in the future. I added a dash (1/4 teaspoon) of salt to bring out the flavors. Used organic whipping cream and used organic half & half instead of plain milk along with farm eggs. The final texture and flavor was so close to store bought without the chemicals and preservatives. This ice cream base is the best one I've ever used. I plan on using this base from now on for any homemade ice cream. It's one that never got "crunchy-hard" in the freeze the way other homemade ice cream can get.