Who can resist ice cream? Using fashionable green tea gives this ice cream a freshness of flavour, making it a dessert with a definite difference. Serves 4 – 6
300 ml semi-skimmed milk
300 ml cream
25 ml green tea powder/leaves (contents of 5 tea bags)
125 g castor sugar (150 ml)
3 large egg yolks
- Freeze ice cream bowl for 24 hours.
- Place milk, cream and green tea powder together with 40 g (60 ml) castor sugar into a saucepan.
- Heat over low heat, stirring to dissolve the sugar. Increase the heat and bring to the boil. Whisk until foamy.
- Once mixture begins to foam, remove from the heat.
- Allow to infuse for an hour.
- Strain the infused mixture through a sieve into a clean pan, pressing down on the tea leaves. Discard the leaves.
- Return the mixture to the stove, and over a medium heat bring to just below boiling point.
- Meanwhile beat the egg yolks and remaining sugar together until thick and pale.
- Stir the hot cream mixture into the yolk mixture and then return to the heat.
- Stir continuously for 5 – 6 minutes until the mixture coats the back of a spoon.
- Allow cooling. Transfer to a frozen bowl and churn in an ice cream machine according to manufacturer’s instructions (about 20 – 25 minutes).
- Transfer mixture to a plastic container and freeze until firm for at least 3 hours.
- Serve in scoops with thin wafer biscuits, sliced mangoes or lychee halves, pomegranate seeds or shards of chocolate.