...
  Candy History

Cookie History

Pie History

Ice-cream History

Cake History

Coffee Ice Cream

Green Tea Ice Cream

Raspberry Ice Cream

Peach Ice Cream

Vanilla Ice Cream

Mango Ice Cream

Blueberry Ice-Cream

Ice Cream Cone Treate

Black Forest Cake

Carrot Cake

Crumb Cake

Butter Cake

Golden Sponge Cake

Coca-Cola Cake

Coconut Cake

Banana Cake

Apple Coffee Cake

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Special Buttercream Frosting

Whoopie Pies

Strawberry Shortcake

Raisin Cheesecake

Greek Lemon Cake

Peanut Butter Fudge

Chocolate Peanut Butter Fudge

German Chocolate Fudge

Creamy Chocolate Fudge

Fudge

Creamy Orange Fudge

Easiest Peanut Butter Fudge

Fudge Bonbons

Peanut Choc-Scotch Fudge

Cow Pies Candy

Cinnamon Rock Candy

Pulled Taffy Candy Canes

Peppermint Hard Candy

Hard Candy Peppermint Twists

Grandma's Butterscotch Candy

Cashew Crickle Candy

Chewy Almond Nougat

Chewy Walnut-Apricot Candies

Old-Fashioned Molasses Candy

Hard Candy

Cobbler

Peach Cobbler

Peach Cobbler II

Peach Cobbler III

Peach Cobbler IV

Peach Cobbler VI

Peach Cobbler V

Easiest Ever Fruit Cobbler

Southern Peach Cobbler

Glazed Nuts

Sugar Cookies with Butter cream Frosting

Molasses Sugar Cookies

Eggnog Cookies I

Sugar Cookies

Old Fashioned Sugar Cookies

Molasses Cookies

Microwave Oven Peanut Brittle

Black Bottom Cupcakes

Coconut Orange Cupcakes

Cheesecake Cupcakes

Chocolate Cupcakes

Simple White Cake

Gingerbread Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with White Chocolate Cream Cheese Icing

 

 

 
 

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.