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
1. Freeze ice cream bowl for 24 hours.
2. Place milk, cream and green tea powder together with 40 g (60 ml) castor sugar into a saucepan.
3. Heat over low heat, stirring to dissolve the sugar. Increase the heat and bring to the boil. Whisk
4. Once mixture begins to foam, remove from the heat.
5. Allow to infuse for an hour.
6. Strain the infused mixture through a sieve into a clean pan, pressing down on the tea leaves.
Discard the leaves.
7. Return the mixture to the stove, and over a medium heat bring to just below boiling point.
8. Meanwhile beat the egg yolks and remaining sugar together until thick and pale.
9. Stir the hot cream mixture into the yolk mixture; and then return to the heat.
10. Stir continuously for 5 – 6 minutes until the mixture coats the back of a spoon.
11. Allow to cool. Transfer to frozen bowl and churn in an ice cream machine according to manufacturer’s
instructions (about 20 – 25 minutes).
12. Transfer mixture to a plastic container and freeze until firm for at least 3 hours.
13. Serve in scoops with thin wafer biscuits, sliced mangoes or lychee halves, pomegranate seeds or shards
- No ice cream machine? Pour mixture in step 11 into a shallow container and freeze for 2 hours.
Beat with electric hand mixer, then refreeze. Repeat 2 – 3 times