- 1/2 cup loose leaf green tea
- 2 cups heavy cream
- 1 cup half and half
- 2 egg yolks
- 1 cup sugar
Heat up water in a tea kettle. Bring to boil.
Pour 1/8 cup of hot water into cup with tea leaves. Allow to steep 5-7 minutes.
In a pitcher, mix cream with half and half. Whisk in egg yolks and sugar. When tea is done steeping, pour in tea and two tablespoons of tea leaves. Mix and put into ice cream machine. Stir for 30-40 minutes. Freeze.