INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)  Date: Thu, 12
Aug 93 09:33:44 +0200 (collection)  From: pattee@ucsu.Colorado.EDU
(Donna Pattee) 1. Warm up the milk (to  be "lukewarm"). Mix half the
sugar and the green tea powder in a  bowl, and pour half the milk
slowly; stir well. Make sure the powder  is completely dissoloved. The
milk should not be too hot--otherwise,  it will ruin the color of green
tea.  2. Mix egg yolks and the remaining half of sugar together; stir
in  the rest of the warm milk. Heat the mixture in a double boiler (I
suppose you can heat it in a havy-bottomed pan, stirring constantly  to
avoid burning). When the mixture is slightly thickened, add the  green
tea mixture.  3. Continue to cook the mixture for another 10 minutes or
so (until  the consistency is thicker and the color is more
"transparent").  4. Remove from the heat, strain the mixture, then cool
it in ice  water, stirring occasionally.  5. In the mean time, whip the
cream until soft peaks form (don't make  it too thick).  6. Add the
cream to the other mixture; mix well. Pour it into a  plastic
container. Chill until slightly firm, then stir the mixture  once. You
will get the smoother texture if you continue to stir it  occasionally
(the recipe says "every one hour") until you finish  freezing (takes
6-7 hours).  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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