Yield: 1 gallon
Water - 2 cups
Green tea bags - 4
Honey - 4 Tbsp.
Super-fine sugar - 2 cups
Vanilla bean, scraped - 1
Mint leaves, julienned - 4 medium
Egg whites - 16
Boil water; steep tea bags 10 minutes.
Stir in honey and sugar; dissolve.
Add vanilla bean and mint; chill well.
Meanwhile, whip egg whites to stiff peaks. Fold into green tea mixture.
Freeze in ice cream machine.