Coffee Ice Cream

INGREDIENTS:

- 1 cup milk
- 1/4 cup ground coffee
- 1 cup sugar
- 3 large eggs, beaten
- 1/8 tsp. salt1 Tbs. vanilla extract
- 3 cups half and half




PREPARATION:

     Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

Green Tea Ice Cream

INGREDIENTS:

- 3 tbs green tea leaves (whole)
- 1 cup heavy cream
- 2 cups cold milk
- 2 egg yolks
- 1 tbs cornstarch
- 1 cup sugar

PREPARATION:

     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.