Korean Empanadas

Korean Empanadas with Green Tea Ice Cream


For the ice cream:
8 large egg yolks
1 cup sugar
1 pinch salt
1½ cups whole milk
½ cup loose green tea
2½ cups heavy cream

1. For the ice cream: in a large bowl, beat the egg yolks with the sugar and salt. Set aside.

2. In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into

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