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Method:
Put half the sugar in a bowl. Add
powdered green tea through a strainer and combine. For the ice
cream mixture, whisk egg yolks and the remaining sugar in a bowl until
color lightens. Stir in cornstarch. Heat milk and
heavy/whipping cream in a saucepan, stirring constantly with a wooden
spatula over a medium flame until almost boiling. Remove from
heat. Gradually add the tea powder-sugar mixture, stirring well. Stir in the yolk mixture. Transfer
to a saucepan and heat over a medium flame, stirring constantly to
thicken. Stand saucepan in a bowl of ice water to cool.
Stir in vanilla extract. Transfer to a metal tray and freeze 1-2
hours. Transfer into a bowl, beat thoroughly to mix in air,
return to the tray and freeze again. Repeat this process 3 to 4
times.
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