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 (dont 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 G Internet, G Internet.