You may also like
Categories:Viewed: 60 - Published at: 2 years ago
Ingredients
- 2 cups milk
- 1 tbsp. loose green tea
- 6 egg yolks
- 1/2 cup sugar
- 2 cups whipping cream
- 1-1/2 tbsp. Japanese green tea powder
Method
- Heat milk with tea for 5 minutes just below a simmer.
- Whisk together egg yolks and sugar.
- Gradually whisk hot milk into egg mixture until all milk has been added.
- Return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon.
- Strain and chill completely.
- Stir in cream and green tea powder and churn in an ice cream maker according to manufacturer's instructions.
- Spoon into a container and freeze until firm.
- Yield: 5 cups ice cream.
- PEANUT SPRINKLE: For an exotic and sophisticated dessert, serve Peanut Sprinkle over a bowl of Green Tea Ice Cream.
- 2 tbsp sugar dash salt 1 cup roasted, unsalted peanuts 2 tsp egg white Peanut Sprinkle: Combine sugar and salt.
- Toss peanuts with egg white to coat.
- Pour sugar mixture over peanuts and combine well.
- Spread onto a parchment-lined baking sheet and let dry for at least 2 hours.
- Roughly chop peanuts.
- Peanuts will keep for up to 2 months in an airtight container.
- Yield: 1 cup peanuts Chef Anna Olson
