Ginger Green Tea Ice Cream

"[Photograph: Max Falkowitz] Bittersweet matcha pairs beautifully with the crisp, refreshing heat of ginger. Note: Freshly grated ginger has a tendency to slightly coagulate dairy proteins, so don't be surprised if your dairy-ginger mixture is thick and a little clumpy after steeping. It'll smooth out once you cook it into a custard, strain it, and churn it. About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz...."