Green Tea Sorbet with Candied Ginger & Toasted Walnuts

Ingredients

• 1 quart vanilla soymilk
• 1/4 cup dark honey
• 1 tablespoon green tea leaves
• 4 large egg whites
• 2 large egg
• 1 teaspoon vanilla extract
• 1/2 cup crystallized ginger, chopped
• 1/3 cup toasted walnuts, chopped

Method

• Warm soymilk over medium heat in a saucepan, just to boiling point. Whisk in honey and green tea leaves.
• Mix the egg whites and eggs in a heat-proof bowl. Gradually add hot soymilk to eggs (tempering the eggs). Return the mixture to the saucepan. Stirring continually, cook over low heat, until mixture comes to a boil. The mixture will be slightly thickened. Strain into a bowl and add vanilla and ginger. Cool in an ice bath and refrigerate until very cold, at least 3-4 hours.
• Freeze in an ice cream maker. Add walnuts near the end of the freezing process to keep them suspended in the sorbet.

Notes

• SERVINGS: 10
• SOURCE: Adapted from Cheryl Foberg, R.D.