Instructions: Bring milk to boil. Remove from heat, add green tea. Mix well.

In a separate bowl, beat egg yolks and sugar together till they form a ribbon.

Combine egg mixture and milk, then strain into a saucepan.

Cook over medium-high heat till just before the mixture reaches a boil.

Remove from heat and cool completely over ice water.

Beat heavy cream and half & half over ice water till frothy.

Pour into egg mixture and mix well.

Process in an ice cream maker according to manufacturers instructions.

Store in freezer for 2 to 3 hours to ripen before serving.

Serve with raspberry sauce, if desired, or garnish with kiwi fruit.

Raspberry Sauce:
Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.

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