- 2 cups of milk
- 3 tablespoons green tea leaves*
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon corn starch
- 1 cup heavy cream
*the stronger the better. You can increase this to a total of 6 tablespoons if you can only get that weak lipton stuff. You'll need to tear open the tea bags and measure if that's all you can find.
1. Bring the milk to a boil in a medium saucepan
2. Take off from heat and stir in the tea leaves. Cover and let sit (off heat) for 15 minutes.
3. In a medium bowl beat the sugar and egg yolks (yeah no whites) until the mixture becomes a thick pale yellow color. Beat in the cornstarch.
4. Strain the milk mixture to remove the tea leaves.
5. Slowly beat the milk into the egg mixture.
6. Pour the mix back into the pan with low heat. Stir with a whisk until it thickens. *Be careful not to let the mix boil or it will scramble the eggs*
7. Pour into a clean bowl and let the mix cool. Stir in the cream. Then put in the refrigerator for 2 hours, it can sit longer like overnight.
8. Stir the mixture. Then make according to the ice cream machine instructions. (Typically it's about 40 minutes)
9. Put ice cream into a freezer-safe container and freeze for 2 hours so that it will firm.
10. Eat of'course :)
This recipe makes 1 quart of ice cream.
Increase the amounts for more ice cream or bigger ice cream makers.
If the ice cream isn't as green as you want, then add green food coloring between step 4 and 5.