In a saucepan, heat milk slowly to boiling. Then add green tea leaves and cover. Let steep (simmer) for about 15 minutes. Meanwhile, in a mixing bowl, beat egg yolks with sugar and cornstarch. Remove milk from heat and strain out the tea leaves. Whisk in egg mixture, whisking constantly to keep the eggs from cooking in the hot milk. When mixture is starting to thicken, transfer to a larger bowl and allow to cool. Then stir in the heavy cream. Freeze mixture for at least 2 hours before serving.
that's true...I found a recipe for soy whipped cream...which can be used in place of dairy heavy cream and then, of course my soy milk for cooking works great...I use it all the time. I'll give it a try and let you know! :D
My sister loves green tea! She makes green tea cupcakes too by adding a green tea powder or something to the batter. She likes to bake and I know she would love this recipe. She buys her green tea ice cream and I bet making her own would make her happier! Thanks Connie for sharing! :-)
well, I tried it with the soy, and it worked, but it was a little overly soy tasting. And, it was a bit too sweet for me. I actually made a batch with raspberries and a batch with the green tea (and I added some mint leaves too). The tea one was better than the raspberry one, but both were a little too sweet for me. :D
But hey! It was worth the try! :D I love trying new things. :D
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But hey! It was worth the try! :D I love trying new things. :D