Categories: frozen dessert

Ingredients

• 2 cups milk
• 3 Tbsp. green tea leaves
• 2/3 cup sugar
• 2 large egg yolks
• 1 Tbsp. cornstarch
• 1 cup heavy cream

Directions

1. Bring the milk to a boil in a heavy medium saucepan. Remove from the heat. Stir in the tea leaves, cover and set aside to steep for 10 to 15 minutes.
2. Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the cornstarch.
3. Strain the milk to remove the tea leaves and slowly beat the warm milk into the egg yolks and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot tea custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream. Cover and refrigerate until cold or overnight.
4. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
5. When finished, the ice cream will be soft but ready to eat.
6. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

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