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1.Beat egg yolks with sugar and soy sauce in a bowl.
2.Scald the cream; take off heat and stir in the cold tea. Add egg mixture
and cook over very low heat, stirring constantly until mixture thickens.
3.Either sieve the mixture, or put in blender, then freeze it. Stir the
mixture a few times for a smoother texture.
4.When mixture is partially frozen, break up the crystals by stirring. The
ice cream should be served soft.
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