Tuesday, 16 July 2013

Green tea ice cream

Green tea ice cream 


500ml full-fat milk
100ml double cream
3 egg yolks
100g sugar
10g green tea powder (see tip)
Tropical fruits, such as sliced mango and dragon fruit, to serve


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 freezerproof 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.


Per serving: 394kcals, 22.6g fat (12.7g saturated), 7.2g protein, 42.9g carbs, 42.9g sugar, 0.2g salt

Chef's Tip

Green tea powder can be bought from the Japan Centre, 212 Piccadilly, London W1J 9HX. If you’re not in London, visit for mail order.

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