| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Japanese |
Desserts |
12 |
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-and-half |
INSTRUCTIONS
Bring milk to a boil. Remove from heat and add green tea. Mix well. In a
separate bowl, beat egg yolks and sugar until they form a ribbon. Combine
egg mixture with 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-and-half over ice
water until frothy. Pour into egg mixture and mix well. Process in ice
cream maker according to manufacturer's directions. Freeze 2-3 hours before
serving. From Della Masia, Prodigy ID# Txbg93a. MM:MK VMXV03A.
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