SPICED GREEN TEA ICE CREAM
2 cup heavy (whipping) cream
2 cups half and half
2 tablespoons Japanese green tea powder
1 bay leaf
4 green cardamom seeds
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla
Combine cream and half and half in a saucepan. Whisk in green tea powder. Add bay leaf and cardamom seeds and bring to a boil. Remove from heat, cover and steep for 15 minutes.
Remove bay leaf and cardamom seeds. Whisk about 1/2 cup mixture into the egg yolks, beating rapidly to prevent yolks from cooking.
Slowly beat yolk mixture into remaining cream mixture in saucepan. Whisk in sugar. Cook over medium heat, stirring, until mixture thickens slightly and reaches 160 degrees F on an instant-read thermometer. Stir in vanilla. Chill well.
Process chilled mixture in an ice cream maker according to manufacturer's directions.
Makes about 1 1/2 quarts
Source: The Miami Herald, July 27, 2006
2 cup heavy (whipping) cream
2 cups half and half
2 tablespoons Japanese green tea powder
1 bay leaf
4 green cardamom seeds
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla
Combine cream and half and half in a saucepan. Whisk in green tea powder. Add bay leaf and cardamom seeds and bring to a boil. Remove from heat, cover and steep for 15 minutes.
Remove bay leaf and cardamom seeds. Whisk about 1/2 cup mixture into the egg yolks, beating rapidly to prevent yolks from cooking.
Slowly beat yolk mixture into remaining cream mixture in saucepan. Whisk in sugar. Cook over medium heat, stirring, until mixture thickens slightly and reaches 160 degrees F on an instant-read thermometer. Stir in vanilla. Chill well.
Process chilled mixture in an ice cream maker according to manufacturer's directions.
Makes about 1 1/2 quarts
Source: The Miami Herald, July 27, 2006
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