If you twitched your nose assuming this is something not for your palette, I would urge you to pause and reprocess the thought. It is simply amazing, once you forget that it is tea, you will love the refreshing flavors that for once makes you feel less guilty about eating an icecream
I made variations to the popular recipes followed in Japan, but will soon be making another batch with toasted figs and replacing the corn flour with azukhi paste.
2 cups whole full fat milk
1 cup double cream
1 teabag of green tea
1.5 cups caster sugar
2 tbsp corn starch
mint leaves (optional)
1) In a sauce pan, heat the milk and cream until it is just about to boil
2) Add the caster sugar and dissolve it by stirring on low flame
3) Make a paste of the cornstarch using some water.
4) Prepare the green tea by dipping it in 2 tbsp hot water.
5) Add both the cornstarch slurry and green tea simultaneously. Stir until the mixture starts coating the back of the spoon about 5 to 8 min
You can now move this to an icecream maker or freeze in a freezer box.
If using the freezer box, repeat this. Every 2 hours for 3 times, remove the icecream and churn it in a food processor to break the ice crystals.
After the final freezing, serve the scoops with honey tossed figs topped with nuts of your choice
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44