Green Tea Ice Cream
This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season.
- Milk - 1 quart
- Powdered Japanese Green Tea - 1/2 ounce
- Egg Yolks - 15
- Sugar - 1 pound
- Heavy (whipping) cream - 1 cup
- Half-and-half - 1 cup
- Raspberry Sauce
- Raspberries - 1-1/2 pints
- Sugar - 1 cup
- Water - 1 cup
- Sliced fresh fruit for garnish
To make the ice cream: Bring the milk just to a boil. Remove from heat and add the green tea. Mix well. In a separate bowl, beat the egg yolks and sugar together until the mixture thickens and forms a ribbon when drizzled back upon itself. Combine the egg mixture and the milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and set the pan in a large bowl of ice. Cool completely, stirring gently with a whisk as it cools. In a bowl set over ice water, beat the heavy cream and half-and-half until frothy. Pour into the egg mixture and mix well. Put in an ice cream maker and proceed according to manufacturer’s directions. Freeze at least 2 to 3 hours in the freezer.
To make the sauce: Place all ingredients in a saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally to break up the raspberries. Puree in a food processor; strain and cool in the refrigerator.
To serve: Place a scoop of green tea ice cream in a serving bowl and spoon raspberry sauce around it. Garnish with fresh fruit.