We in North America, especially in the East, are living through a July heat wave. So what a better to consume a cup of tea … than to freeze it!
The following recipe for green tea ice cream is simple, even though it’s very rich and creamy and you don’t have to own and ice cream maker – a freezer will do the trick very nicely. Recipe and picture courtesy of the UK Tea Council.
500ml full-fat milk
100ml double cream
3 egg yolks
10g green tea powder
Tropical fruits, such as sliced mango and dragon fruit, to serve.
Green tea powder can be bought at any good Japanese grocery store.
1. Put the milk and cream in a pan over a medium heat and bring just to the boil. Remove from heat. In a large bowl, cream together the egg yolks, sugar and green tea for a few minutes, until thickened. Gradually pour in the hot milk mixture, stirring.
2. Pour the mixture back into the pan over a medium-low heat and cook, stirring, for 10-12 minutes, until thick enough to coat the back of a spoon. Do not overheat as it may curdle. Sieve into a clean bowl and cool.
3. Churn the mixture in an ice cream maker until frozen, then freeze until serving. Alternatively, pour into a freezer proof container, freeze for 2 hours then whizz in a processor until smooth. Freeze and repeat 3-4 times, until smooth, then freeze until serving. Serve scoops of ice cream with sliced tropical fruits.
4. Enjoy! On a cone or in a bowl.