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Ingredientes
- 1 quart lowfat milk
- 1/2 ounce powdered Japanese green tea (If powdered tea is unavailable, blend green tea in a coffee or possibly spice grinder until powdered)
- 15 x egg yolks
- 1 lb sugar
- 1 c. heavy cream
- 1 c. half & half
- 1 1/2 pt raspberries
- 1 c. sugar
- 1 c. water
Direcciones
- Bring lowfat milk to boil. Remove from heat, add in green tea. Mix well.
- In a separate bowl, beat egg yolks and sugar together until they form a ribbon.
- Combine egg mix and lowfat milk, then strain into a saucepan.
- Cook over medium-high heat until just before the mix reaches a boil.
- Remove from heat and cold completely over ice water.
- Beat heavy cream and half & half over ice water until frothy.
- Pour into egg mix and mix well.
- Process in an ice cream maker according to manufacturer's instructions.
- Store in freezer for 2 to 3 hrs to ripen before serving.
- Serve with raspberry sauce, if you like, or possibly garnish with kiwi fruit.
- Raspberry Sauce:Place all in a saucepan, boil for 15 min, stirring occasionally. Puree in a food processor, strain and cold in refrigerator before using.
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