Ingredients
- 8 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- Pinch salt
- 1 1/2 cups whole milk
- 1/2 cup loose green tea
- 2 1/2 cups heavy cream
Directions
In a large bowl beat the egg yolks with the sugar and salt. Set aside.
In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.
















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By LA Aussie
on July 29, 2012
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First recipe I tried with my new ice cream maker. Good choice, wonderful flavor and amazingly smooth. I cheated a bit. I had green tea in tea bags, after cutting one open, decided just to throw the bags in to steep with the milk. Worked fine, the taste was great.
By kralc_lyrrad
Springfield, MO
on May 27, 2012
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making this ice cream was the best thing i could have done yesterday! i am going to try it with earl grey tea as well. it was so rich--just like gelato. every step was worth it!
By kimmy_burgess_1...
ALISO VIEJO, 43
on September 21, 2009
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It taste JUST LIKE they serve in the resturants. We love it!
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