| 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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