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Green Tea Ice Cream

2 Tbsp. green tea leaves
1/3 cup boiling water
2 cups half-and-half
3 large egg yolks
3/4 cups sugar
1/8 tsp. salt
2 cups heavy cream
1 or 2 drops green food coloring (optional)

Place the tea leaves in a small bowl. Pour the boiling water over
them and let steep for 10 minutes. Strain the tea through a very
fine sieve set over a small bowl. Press the leaves to extract as
much liquid as possible. Discard the leaves and set the liquid
aside. Pour the half-and-half into a medium saucepan; set over
medium heat and bring just to a simmer. Remove from heat and set
aside. Combine the eggs, sugar and salt in the top of a double
boiler; whisk for 3 or 4 minutes, until pale yellow. Gradually
whisk in the hot half-and-half. Place over simmering (not boiling)
water. Cook, stirring constantly, for 8 to 10 minutes, or until
the custard thickens enough to coat the back of a spoon. Remove
from heat and stir in the cream and tea. Add the food coloring, if

Chill for 30 minutes, then pour into an ice-cream maker and freeze
according to the manufacturer's directions.


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