Japanese Tea Ice Cream

1. 1

   1.Beat egg yolks with sugar and soy sauce in a bowl.

2. 2

   2.Scald the cream; take off heat and stir in the cold tea. Add egg mixture and cook over very low heat, stirring constantly until mixture thickens.

3. 3

   3.Either sieve the mixture, or put in blender, then freeze it. Stir the mixture a few times for a smoother texture.

4. 4

   4.When mixture is partially frozen, break up the crystals by stirring. The ice cream should be served soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.