Ingredients
1 quart milk
1/2 ounce powdered Japanese Green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half and half

Method of Cooking
Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg
yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into
a saucepan. Cook over mediumhigh heat until just before the mixture reaches a boil. Remove
from heat and cool completely over ice water. Beat heavy cream and half and half over ice water
until frothy. Pour into egg mixture and mix well. Process in ice cream maker according to
manufacturer's instructions. Freeze 2-3 hours before serving.
Recommend serving with the following raspberry sauce:
Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water
Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain
and cool in refrigerator before using.
Thanks
Mac