Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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
Preparation
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 manufacturers directions. Freeze 2-3 hours before serving. From Della Masia, Prodigy ID# Txbg93a. MM:MK VMXV03A.
