1.   In a pot, warm up the almond milk over low heat. Remove pot from heat momentarily. Pour about 1 cup of the warm almond milk into a small bowl, add the matcha powder, and stir until the matcha is completely dissolved in the almond milk

2.   To the pot of almond milk, add the heavy cream, the dissolved matcha/almond milk mixture, and stir well. Place the pot back onto the stovetop, set to low heat and cook at a very low simmer until the temperature of the liquid gets to 175 F or 80 C. Remove from heat. Set aside

3.   While the matcha cream mixture is cooking, into a medium bowl add the egg yolks and confectionery sweetener. Whip until the egg mixture is very pale yellow and thickened

4.   Temper the whipped egg yolk mixture by slowly drizzling about 1 cup of the hot matcha cream mixture while you whisk continuously. Repeat with a second cup of warm matcha cream liquid. Then pour the rest of the warm liquid into the egg yolk bowl

5.   Once the eggs are tempered, pour everything back into the pot you used for heating the matcha cream and place the pot over low heat

6.   Whisk as the liquid gently simmers. Cook until the mixture comes to a temperature of 170 F or 77 C, or you can test the consistency with the back of a spoon (dip spoon in liquid, make a line down the back of the spoon: if the line stays clean, the custard base is done)

7.   Remove from heat immediately when the desired temperature is reached

8.   Sprinkle the glucomannan over the surface thinly, and whisk in immediately. Whisk for about 30 to 60 seconds

9.   Prepare an ice water bath by placing ice cubes and cold water into a large bowl or pot, that can hold the pot being used to cook the custard

10.   Using a fine wire mesh placed over a clean bowl, strain the custard to remove lumps. Place bowl into the ice water and whisk occasionally as the custard cools to room temperature. Cover the bowl with cling wrap and refrigerate for about 3 hrs to chill the liquid

11.   Prepare your ice cream maker as per your manufacturer’s directions – make sure the churning bowl is properly chilled. Turn on the machine and while the blade is turning, pour in the custard. Set the ice cream setting to maximum hardness on your machine

12.   When the ice cream is done, it is a soft serve consistency. Use as is, or scoop into a chilled, freezer-safe container. Cover with cling wrap and place the airtight lid on the container. Freeze for about 6 – 8 hours, or so the ice cream can be scooped with a bit of resistance as you scoop. Enjoy!