Green Tea Ice Cream Recipe
Ingredients:
1 qt of milk
15 eggyolks
1/2 oz of Green-Tea Powder (Japanese)
1 lb of sugar plus 1 c
1 c of cream (heavy)
1 & 1/2 pints of raspberries
A cup of half-and-half
1 c of water
Instructions:
Place milk in saucepan then boil. Have pan removed from fire then add the tea powder, mix thoroughly.
Beat the eggyolks in another bowl then add the sugar in ’til mixture forms into ribbon. You combine the milk and the egg mix and strain them together into another saucepan. Have it cooked over mid-heat.
Completely cool on cold water once done. Beat the half-and half & thick cream over very cold water ’til frothy then pour this into the egg mix. Blend well. You process mixture in ice-cream machine, following manufacturer’s directions.
Freeze it for 2 to 3 hrs prior to serving. Best when served w/ raspberry-sauce.
Sauce: Combine raspberries, 1 c sugar and 1 c water in saucepan. Let it boil about 15 mins, stir occasionally. Place in processor then pulse ’til pureed. Strain then cool prior to using.
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