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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