| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chicago | Dessert | 8 | Servings |
INGREDIENTS
| 1 | qt | Milk |
| 1/2 | oz | Powdered japanese green tea |
| 15 | Egg yolks | |
| 1 | lb | Sugar |
| 1 | c | Heavy cream |
| 1 | c | Half & half |
INSTRUCTIONS
From: Eric Tschetter <eltschet@midway.uchicago.edu> Date: Wed, 17 Nov 93 9:08:24 CST This is a *very* rich (and delicious) green tea ice cream. The recipe is from Yoshi Katsumura (of Yoshi's Cafe here in Chicago) and appeared in the _Great Chefs of Chicago_ series. Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half & half until frothy. Pour into egg mixture and mix well. Process in an ice cream maker according to manufacturer's instructions. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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