Serves 4 to 6
With Asian menus so popular these days, this dessert has begun to pop up everywhere. It's a terrific ending after sushi or stir-fries.
2 cups (500 mL) milk
1 cup (250 mL)whipping (35%) cream
3 tbsp (45 mL) green tea leaves
or green tea with mint
2 egg yolks
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1. In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Remove from heat. Stir in green tea leaves and let stand for 10 minutes.
2. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Whisk in cornstarch. Gradually whisk in cream mixture.
3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boll. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
4. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
125 Best Ice Cream Recipes
by Marilyn Linton and Tanya Linton
Published by: Robert Rose Inc.
Distributed by: Firefly Books
192 pages/ 16 pages of color photos
Price: $18.95 paperback
Recipe reprinted by permission.
This page created July 2003
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