There are days in our lives when the only answer we need is ice cream. We know that some of the shop bought ice creams are not healthy for us so why not make our own and put a healthy twist into it using Happy Monk powdered green tea. For this recipe we have chosen the passionflower, hibiscus and mint but any of the flavours will do.
- 1 pint Whole Milk
- 1 pint full or double (heavy) cream
- 2 Tbsp of ginseng cardamon and orange tea powder 1/2 cup sugar
- 1 tsp Vanilla
- 5 egg yolks
For Ice Cream:
In medium saucepan, heat milk and heavy cream until it begins to gently simmer. Remove from heat and add in tea powder. Stir occasionally to evenly saturate the tea in the cream.
Next comes the tricky part!
Whisk eggs in large bowl along with the sugar, and then add the hot milk/tea mixture in a slow steady stream.
When all the milk/tea has been added pour mixture back into a heavy bottomed saucepan and cook over medium heat until the mixture begins to thicken, stirring constantly.
After it has thickened, pour the mixture through a fine-mesh sieve into a large bowl. Cover bowl with plastic wrap and place in fridge to chill for at least two hours.
Once the mixture has chilled for two hours it can then be put into an ice cream maker and Freeze custard according to manufacturer’s instructions.
Scrape ice cream into freezer safe container and press plastic wrap to the surface of the ice cream.
Seal container and freeze until solidified. Freeze about two hours. Serve when frozen through.