Green Tea Ice Cream
Ingredients	Pictured above; Ice cream Find great prices on similar books Martin Yan's Chinatown Cooking Japanese Home Style Cooking The Essentials of Japanese Cooking
1 litre of milk
2 teaspoons of Japanese green tea leaves
15 egg yolks
500g of sugar
2 cup thickened cream

Directions

Place tea leaves in a sleeve or fabric bag and place into milk. Bring to boil and mix well and allow to cool. Discarding the leaves once cool.

Beat the egg yolks and sugar together to create a ribbon like substance.  Slowly mix the egg sugar mixture into the milk and cook

over medium heat but do not boil. Remove the saucepan from the heat and cool in a bowl of ice water.

Beat the cream until heavy and frothy then pour into egg and milk mixture. Mix well. Place in bowl and freeze.

Once frozen remove from bowl and put in food processor and beat, this ads air to the mix and makes it soft and frothy.
Refreeze the mixture before serving.