Ingredients

  • 1 glass thin cream
  • 1 tablespoon green tea
  • 2 glasses thick cream
  • ¾–1 glass sugar
  • 5 egg yolks
  • salt

Method

Bring to a boil 1 glass thin cream, add 1 tablespoon green tea, bring to a boil, let stand, and strain. Beat 5 egg yolks with ¾ glass sugar and dilute with the boiled and cooled cream. Heat, stirring, but do not boil. Pour into a mold, freeze until half ready, mix with 2 glasses whipped thick cream, and cover with ice and salt.

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