Yield: 15 servings
Measure | Ingredient |
---|---|
1 quart | Milk |
½ ounce | Japan green tea, powdered |
15 \N | Egg yolks |
2½ cup | Sugar |
1 cup | Cream, heavy |
1 cup | Half and half |
Bring milk to a boil. Remove from heat and add green tea.
Mix well.
In separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into saucepan. Cook over medium-high heat until just before mixture reaches a boil. Remove from the heat and cool completely over ice water.
Beat heavy cream and half-and-half over ice water until frothy.
Pour into egg mixture and mix well. Process in ice cream maker according to manufacturer's instructions. Freeze for 2-3 hours (to ripen) before serving.
Source: Yoshi Katsumura
Posted on GEnie by L.MAGEE [Linda], Nov 12, 1991 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005