KITCHENAID KPFD200 - Manual (Page 31)

29
F
EA
TURES
AND
O
PERA
TION
1 cup boiling water
1 ⁄
4
cup loose green tea leaves
(10 to 12 tea bags, opened)
3 cups half-and-half
3 ⁄
4
cup sugar
1 teaspoon vanilla
1 ⁄
8
teaspoon salt
1 envelope unflavored gelatin
1 ⁄
4
cup cold water
1 1 ⁄
2
cups whipping cream
In small bowl, pour boiling water over tea. Cover; steep 30 minutes. Meanwhile, in medium
saucepan, combine half-and-half and sugar. Heat over medium-low heat until very hot but
not boiling, stirring constantly. Transfer half-and-half mixture to medium bowl; stir in vanilla,
salt, and tea mixture. Cover; refrigerate at least 4 hours to overnight.
Pour tea mixture through fine mesh strainer or cheesecloth. If needed, repeat until leaves are
removed. In small bowl, combine gelatin and cold water; let stand 1 minute. Add gelatin
mixture and whipping cream to tea mixture; mix well. Pour ice cream mixture into dessert
maker; turn on Mix and Freeze Switches. Freeze 15 to 20 minutes. When desired consistency
is reached, serve immediately or dispense into chilled container, cover, and freeze.
Yield: 14 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 200 cal, 2 g pro, 15 g carb, 14 g total fat, 9 g sat fat,
55 mg chol, 50 mg sod.
GREEN TEA ICE CREAM