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Jasmine tea ice-cream with lychees and mango

  • 14:15 Prep
  • 0:05 Cook
  • 8 Servings
  • Advanced

Ingredients

  • 6 jasmine green tea bags
  • 2/3 cup boiling water
  • 1 3/4 cups milk
  • 2 cups thickened cream
  • 1/2 teaspoon vanilla extract
  • 6 egg yolks
  • 1/2 cup caster sugar
  • 565g can lychees in syrup, drained (see note)
  • 2 large mangoes, chopped
  • 1 tablespoon lime juice

Method

  • 1
    Place tea bags in a small heatproof jug. Add boiling water. Stand for 10 minutes. Remove and discard tea bags. Combine milk and cream in a small saucepan over medium heat. Bring to the boil. Stir in tea and vanilla.
  • 2
    Meanwhile, using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick and creamy. Gradually beat in hot milk mixture. Pour mixture into a medium saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until mixture thickens slightly (do not boil or mixture will curdle). Strain mixture into a 6cm-deep 20cm square cake pan. Cover surface with plastic wrap. Refrigerate for 1 hour or until cold. Remove and discard plastic wrap from surface.
  • 3
    Cover pan with plastic wrap, then foil. Freeze for 4 hours or until semi-frozen. Spoon ice-cream into a food processor. Process until smooth. Pour back into pan. Cover with plastic wrap, then foil. Freeze for a further 3 hours or until semi-frozen. Process until smooth. Cover with plastic wrap, then foil. Freeze overnight.
  • 4
    Combine lychees, mango and lime juice in a bowl.
  • 5
    Serve with scoops of jasmine tea ice-cream.

Source: taste.com.au

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