desserts - cold recipe:

japanese green tea ice cream

ingredients

egg yolks 4 pc
castor sugar 50 gm
milk 500 ml
vanilla pod ½ pc
green tea - powder 1 tsp

production

1. Place the yolks and sugar into a bowl and mix well with a whisk
2. Mix the green tea powder to paste with a little of the milk
3. Add to the remaining milk and slowly bring the milk (with the vanilla pod split lengthways) to the boil and allow cool and infuse for 5 minutes
4. Remove the vanilla pod
5. Temper the egg mixture by slowly adding half the hot milk to it while constantly stirring.
6. Stir the tempered egg mixture into the remaining hot milk, and continue to cook over a medium heat stirring constantly, until the mixture thickens slightly and coats the back of a spoon
7. Strain and allow to cool slightly
8. Pour into an ice cream machine and complete as per manufacturers instructions

chef notes:

To make without an ice cream machine, pour into a shallow tray and
allow to semi freeze.

Remove and place in a bowl and whisk to break up any ice crystals.

Repeat as necessary until it freezes smoothly.

email chef@tallyrand.info