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Recipe Name: Green Tea (maccha) Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

500 Milk
5 Eggs
140 Gram(s) Sugar
200 Heavy cream
1 Tablespoon(s) Green tea powder
From: (Micaela Pantke)Date: Thu, 12 Aug
93 09:33:44 +0200 (collection)From: pattee@ucsu.Colorado.EDU (Donna
Pattee) 1. Warm up the milk (to be"lukewarm"). Mix half the sugar and
the green tea powder in a bowl, andpour half the milk slowly; stir
well. Make sure the powder is completelydissoloved. The milk should not
be too hot--otherwise, it will ruin thecolor of green tea.2. Mix egg
yolks and the remaining half of sugar together; stir in therest of the
warm milk. Heat the mixture in a double boiler (I supposeyou can heat
it in a havy-bottomed pan, stirring constantly to avoidburning). When
the mixture is slightly thickened, add the green teamixture.3. Continue
to cook the mixture for another 10 minutes or so (until theconsistency
is thicker and the color is more "transparent").4. Remove from the
heat, strain the mixture, then cool it in ice water,stirring
occasionally.5. In the mean time, whip the cream until soft peaks form
(don't make ittoo thick).6. Add the cream to the other mixture; mix
well. Pour it into a plasticcontainer. Chill until slightly firm, then
stir the mixture once. Youwill get the smoother texture if you continue
to stir it occasionally(the recipe says "every one hour") until you
finish freezing (takes 6-7hours).REC.FOOD.RECIPES ARCHIVES/DESSERTSFrom archives. Downloaded from Glen's MM RecipeArchive,

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