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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl beat the egg yolks with the sugar and salt. Set aside. | 2. In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes. | 3. Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours. | 4. Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	8			437.92	4.8824	21.5696	36.0944
sugar	3/4	cup		604.485	151.197	0.0	0.0
sugar	2	tablespoons		604.485	151.197	0.0	0.0
salt	1	pinch		-	-	-	-
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
loose green tea leaf	1/2	cup		-	-	-	-
heavy cream	2 1/2	cups		1020.0	8.22	8.52	108.24

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.