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Green tea ice cream

Time 25 minutes
Yields Makes about 1 quart
Green tea ice cream
(Kirk McKoy / Los Angeles Times)
1

In a medium saucepan over medium heat, bring the cream, milk and salt to a bare simmer. Whisk in the green tea powder until dissolved. Meanwhile, in a medium bowl, whisk together the eggs and sugar.

2

Whisk 1 cup of the hot cream mixture into the egg mixture to temper the eggs, then slowly pour the eggs into the saucepan, stirring constantly with a wooden spoon. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard (it will be thick enough to coat the back of the spoon).

3

Immediately remove the pan from the heat and strain the custard into a medium bowl set over a bowl of ice water. Stir the custard until it is cold.

4

Freeze the custard in an ice cream maker until frozen, then transfer to an airtight container and freeze until hardened.


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