After coming back from San Francisco, where I tasted so many interesting ice-cream flavours, I started experimenting at home. Green tea and elderflower quickly became my favourite combination.
Here is the recipe…
GREEN TEA AND ELDERFLOWER ICE-CREAM
- 8 egg yolks
- 200g sugar
- 250g full-fat milk
- 250g double cream
- 250g elderflower cordial
- 2 tsp matcha green tea
- Whisk the egg yolks with the sugar until the mixture becomes pale and creamy.
- In a saucepan, gently heat the milk and double cream. Do not let it boil. Reduce the heat and slowly add the egg yolk mixture. Cook on low heat, stirring continuously, until the mixture thickens (about 10 minutes). Do not allow it to boil.
- Cool the mixture by placing the saucepan in cold water.
- Once cooled, stir in the elderflower cordial and matcha. Pour into a container and place in the freezer.
- After two hours, scrape down the sides with a fork and mix well. Repeat after another hour or two. Leave to freeze completely.
Have a great week!
Rasa 🙂
