This ice cream recipe has a delicate, almost scented, flavour and it's perfect served with tropical fruits such as mango and dragon fruit.
Serves 4
Takes 35 minutes to make, plus cooling and freezing
Per serving:
394kcals
22.6g fat (12.7g saturated)
7.2g protein
42.9g carbs
42.9g sugar
0.2g salt
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.
Green tea powder can be bought from the Japan Centre, 212 Piccadilly, London W1J 9HX. If you're not in London, Japan Centre has a good website, visit (japancentre.com) for mail order.
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.
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