Homemade green tea ice cream
2 tbs green tea leaves
2 tbs boiling water
1 tbs sugar
1 ¼ cups milk
2 egg yolks
¼ cup caster sugar
1 ¼ cups heavy cream
1 tbs vanilla extract
Soak the dry green tea and in boiling water with the tablespoon of sugar for 10-12 minutes.
Into a saucepan put the milk and gently bring to the boil then pour over the tea. Leave to stand for 5 minutes.
Beat the egg yolks with the ¼ cup caster sugar in a separate bowl for 3 minutes.
Strain the milk mixture into it, whisking constantly.
Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Immediately remove from the heat and cool in the refrigerator for at least 4 hours.
Whip the cream and fold into the cooled tea mixture.
Mix in the vanilla extract
Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.
Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).