Green tea ice cream recipe

1 quart milk
1/2 ounce powdered Japanese Green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half and half
Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar
together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over mediumhigh
heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat
heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice
cream maker according to manufacturer's instructions. Freeze 2-3 hours before serving.
Recommend serving with the following raspberry sauce:
Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water
Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in
refrigerator before using.