I am gaga over green tea. I drink at least 3 BIG cups a day - out of my husband's beer mug. Green tea speeds up that fat/calorie burning process in our bodies and I find it helps curb my insatiable appetite. Therefor a perfect match for my ice cream (made with whole milk, heavy cream and egg yolks - YAY!). This way I won't eat too much (since I am eating the entire aforementioned cheesecake).
- Cook Time
- Prep Time
- 1 cup whole milk
- 4 tablespoons dried green tea
- 6 large egg yolks
- ½ cup granulated sugar
- 2 cups heavy cream
- In a small saucepan, bring milk to a simmer over medium heat. Add green tea and let steep for 1 hour. Strain.
- Whisk together eggs and sugar in a large bowl. Add cream to infused milk and bring just to a simmer. Remove from heat and slowly add 2 tablespoons of warm milk mixture to egg mixture, whisking constantly. Slowly pour in remaining milk while whisking vigorously. Transfer to saucepan and return to medium-low heat. Cook slowly, being careful not to boil and stirring constantly, until thick enough to coat the back of a spoon, about 8 to 12 minutes. Transfer to a bowl and chill, uncovered, until cold.
- Freeze in an ice cream maker according to instructions. Transfer to an airtight container and freeze for 3 hours or overnight. Store for up to one week in freezer.