0 people want to try | 7 have favorited
From: firstname.lastname@example.org (Lezlie Lee) Date: Fri, 30 Dec 1994 16:20:42 GMT From Kuwako Takahashi, The Joy of Japanese Cooking [ISBN 0-87040-588-8]: Boil the sugar and water to make a syrup. In a bowl, mix green tea powder with syrup, beating well to dissove. Cool. Cover the bowl and freeze for 3 hours, or until it has frozen to about an inch from the sides of the bowl. Remove from freezer and beat the mixture to break it up. Return to the freezer until it has frozen to about an inch from the sides of the bowl, remove and beat the mixture again. Put it back in the freezer until it is the consistency of sherbet, then add the whipped whipping cream and mix well. Add green food color. Freeze for an hour. Beat the egg whites until stiff, sprinkle in the 2 tablespoons sugar, and beat well. Combine with frozen tea mixture, and then return the whole thing to the freezer and freeze until serving time. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Green Tea Ice Cream W/o Ice Cream Freeze. Be the first to review it!