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.

Raspberry Ice Cream

INGREDIENTS:

- 1 cup sweetened condensed milk
- 1/4 cup water
- 2 cups fresh raspberries, crushed (put through food mill or sieve to remove seeds, if desired)
- 2 tablespoons lemon juice
- 1/2 cup heavy cream

PREPARATION:

     Combine condensed milk and water; add raspberries and lemon juice. Chill thoroughly.

     Whip cream until it holds a soft peak; fold into the chilled mixture. Pour into freezer tray. When mixture is half frozen, scrape away from sides and bottom and beat until smooth but not melted.