Here is some matcha ice cream I made with my folks last weekend, since I had some old leftover Koyamaen matcha around. We used Alan's recipe and froze it in my parents' classic hand-crank ice cream maker, and we learned a few lessons along the way. First, breaking up the ice into smaller pieces makes the cranking easier, since larger pieces jam between the outer wall and the rotating can. Second, if you've got a large-capacity maker, for the same amount of time, effort, ice, and rock salt, you can make five quarts of ice cream just as easily as you can make one. Since ice cream is yummy, you should make five quarts. :)