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Jasmine tea ice-cream with lychees and mango
Jasmine tea ice-cream with lychees and mango
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Prep Time:
855 minutes
Cook Time:
5 minutes
Total Time:
860 minutes
Creamy homemade ice cream made easy with a food processor - no machine needed!
Ingredients:
  • 6 jasmine green tea bags
  • 165.00 gm boiling water
  • 450.63 gm milk
  • 505.00 gm thickened cream
  • 2.20 gm vanilla extract
  • 6 egg yolks
  • 107.50 gm caster sugar
  • 565g can lychees in syrup, drained (see note)
  • 2 large mangoes, chopped
  • 21.00 gm lime juice
Instructions:
  • In a small heatproof jug, steep tea bags in boiling water for 10 minutes. Discard tea bags. In a small saucepan over medium heat, combine milk and cream. Bring to a boil, then stir in the brewed tea and vanilla.
  • Using an electric mixer, beat egg yolks and sugar until thick and creamy. Slowly mix in the hot milk mixture. Transfer to a saucepan over low heat. Stir and cook for 3 to 4 minutes until slightly thickened (avoid boiling to prevent curdling). Strain into a 6cm-deep 20cm square cake pan, cover with plastic wrap, refrigerate for 1 hour until cold, then remove the plastic wrap.
  • Wrap the pan with plastic wrap and foil and freeze for 4 hours until semi-frozen. Process the ice-cream in a food processor until smooth. Return to the pan and cover with plastic wrap and foil, then freeze for an additional 3 hours until semi-frozen. Process again until smooth, cover with plastic wrap and foil, and freeze overnight.
  • Mix together the lychees, mango, and lime juice in a bowl.
  • Top it off with a dollop of fragrant jasmine tea ice cream.

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