Black & Blueberry Sorbet

There is something to the lovely month of August which is really laid back. Even if you really wanted to cook "big time", it's too hot to do so and there is too much to do outside that it is even little pointless to try. So let's go with the flow, slide the fip-flops on, dive in the bushes, forage for blackberries and turn the yield into a sorbet.

But before I get to the recipe and though schools are out, I can't resist to play teacher so pay attention:

black·ber·ry (blkbr)

n. from the rose family has the raspberry for cousin.

1. Any of various shrubs of the genus Rubus, having usually prickly stems, compound leaves, and an aggregate fruit of small drupelets.

2. The fruit of these plants, usually black, purple, or deep red.

3. blackberries also called brambles

blue·ber·ry (blbr)

n. also called bilberry and cousin to the cranberry

1. Any of numerous plants of the genus Vaccinium, having white to reddish, urn-shaped or tubular flowers and edible blue to blue-black berries.

2. The fruit of any of these plants.

The blackberries used for this recipe where picked in the Dockland's. London's financial district which shelters a strange fauna of stressed office workers but also a large wilderness area with a city-farm, miles of bridle paths and lots of great flora.

The blueberry meringues added for "marshmallow" effect were my dad's last present which he posted while staying in the Alps, where blueberries are plentiful and used in a myriad of recipes.

As you will not have this in your pantry, the alternative is plain meringue. There is also the small matter of consistency. This recipe is very concentrated hence the dark colouring of the sorbet. You might want something lighter in which case use 250g of sugar and 240 ml of water.

 Blackberry Sorbet

300g/10½oz caster sugar

 a drop of water

 500g blackberries

 1/2 lemon

1. Place the blackberries, sugar and water into a saucepan over a low heat. Cook gently to soften the fruit.
2. Pass the blackberry mixture through a sieve into a bowl, you will then get a purée
3. Churn in an ice-cream maker according to instructions.

Coffee Ice-Cream & Digital Note Pads

A food blog is many things, the obvious being a record of recipes. And, to be useful, records need easy access.

On Pebble Soup, readers can get to recipes by using

Labels, a full set of which is found at the end of each page and a selection on the left-hand bar.

Then there is  Google search at the top which allows a search by key words and the

yearly archives with its drilled down list which will give a list of recipes.

Therefore finding a recipe is not really a problem but I wanted something more visual and pretty which called for a note pad.

There are a few note pads around and a quick read on various forums pointed me in the direction of Evernote and Pepper Plate. First impression, "not user friendly enough for me" so I opted for a lesser known note pad which will display collections of recipes on a caroussel. I opted for Spring Pad.

I am rather pleased with the result

Of course all this work was bought to you by several cups of coffee and the odd

Coffee Ice-Cream

Ingredients

150ml expresso coffee or 2 tsp instant coffee dissolved in 150 ml of boiling water

150ml full cream milk

100g light brown sugar

5 large egg yolks

300ml double cream

Method

combine coffee and milk allow to cool

In a heatproof bowl beat the egg yolks, sugar until thick and pale, stir the milk mixture in

Place the bowl over a pan of simmering water and stir with a wooden spoon until you get a custard looking mixture which coat the wooden spoon

Add the double cream when cool and churn in ice-cream machine.





Clementine Granita with Pastis à l'Ancienne

This recipe is a typical example of a "Kitchen Miracle."  

It all started with a Clementine and Star Anise Sorbet spotted in Ice Cream! Clementine has a delicate and sweet flavour which lend itself well to sorbets.

Star Anise is an ancient spice grown only in Southern China and North Vietnam. This spice traded so intensively in Europe during the 15th century that it gave its name to the trade route from China to Alexandria.

Despite the largest spices collection of herbs and spices I've ever seen in a kitchen, Pebble Soup HQ doesn't have star anise. Therefore when it came to make the doomed sorbet, I improvised and turned to his birthday present a bottle of Pastis Henri Baudoin, a "Grand Cru" Pastis . Star anise has been used in alcoholic drinks since records began indeed  records mention star anise used for sacred rites dating to 1500BC and it makes for the base of this aperitif.

So far, the day was saved. It was counting without some sort of devilish intervention which turned the sorbet into a granita.

Fruit Granitas are chunkier and coarser in texture than sorbets. They are made by chopping or scrapping  the mixture with a stainless stell pastry scaraper or two knives.

One important thing to remember is when making ice-cream, sorbet and the like with an inclusion of alcohol, you have to be careful not to add too much as alcohol lowers the point of freezing and could prevent setting.

In this case, in an attempt to reduce the sugar the sorbet did set hard instead of nice and soft. Faced with a solid block of ice, I refrained from burning down the kitchen out of rage and started scraping, stored the scrapes in the freezer and bingo add a delicious granita.

Granita needs to be removed from the freezer 20 minutes before serving and doesn't keep much more than a couple of weeks.

Since Kitchen Miracles don't happen every day, I thought it a good idea to enter this recipe in  Scream for Ice-Cream, a event which I like because its round-ups are a rich source of inspiration. June challenge is all about fruit.  

Now for the recipe: Clementine Granita with Pastis à l'Ancienne

Ingredients

500ml of fresh clementine juice

250ml of water

80g of caster sugar

2 tsp of pastis or  1 whole star anise

1 vanilla pod

Pinch of salt

Method

Combine water, sugar and spice or pastis in a saucepan and bring to boil, reduce the heat and simmer for 5 minutes or until the sugar has dissolved.

Remove from heat, discart the star, split the vanilla pod lenghtwise and add the seeds to the pan with the clementine juice and a pinch of salt.

Transfer the mixture to a freezer container and freeze uncoververd for 1-2 hours until crystals start to form.

Remove the granita from the freezer and using a forkg, vigourously break up all the ice crystals. Return to the frezzer and repeat the process, breaking up the ice crystals every 30 minutes for 2 hours. Return to the freezer to become firm.

Remove the granita 20 minutes before serving do not store for more than 2 weeks



Rhubarb & Ginger Sorbet

Rhubarb and Ginger is a marriage made in heaven. When using ginger, it is easy to overdo it, so this is a case of less is more.

I love my Lakeland Ice-cream Maker, however so far I have moaned at how long it takes to make ice-cream. Don't get me wrong using an ice-cream maker doesn't lengthen the process. Ice-cream making just takes time.

Which is not the case for sorbets as they are mostly fruit juice or puree, water and sugar. It is said that Marco Polo bought back the sorbet recipe from his travels. Personally, I can't resist a Marco Polo story nor a good sorbet.

Rhubarb and Ginger Sorbet

     

Ingredients

450g/1lb rhubarb trimmed, partly peeled, chopped

100g/3oz caster sugar, plus extra to taste

lemon juice, to taste

 6 crystallised ginger pieces chopped finely with a knife

 50ml/2fl oz cold water

Method

Cook the rhubarb and sugar on low heat with the water for about 5 minutes or until soft

process in the food processor with lemon juice until really smooth add lemon

transfer to the ice-cream maker and quickly add the pieces of ginger.

When the sorbet is done transfer to a freezing bowl and keep in the freezer till you need it

It is my pleasure to enter this recipe in Bloggers Scream for Ice-Cream April Challenge hosted by Kavey Eats

Whisky and Vanilla Ice Cream

This recipe was prompted by three things: a request, a gift and a wish.

A request for 'whisky ice-cream' which was innocent enough and sounded so simple. But there is nothing easy about adding alcohol to ice-cream. To be successful it is best to  regard ice-cream making as a chemistry lesson. Alcohol lowers the point of freezing, too much and the mixture will become "gooey" and won't set.

The gift, was a gift of vanilla, by the talented writer of "Prep" & "Goddess on a Budget". I am not a liberty to divulge what kind of vanilla it was, as it is not yet on the market. But if you make ice-cream, invariably, at some stage you will make a vanilla ice-cream so here a few  vanilla tips, starting with the one to avoid:

Vanilla essence which is often artificial and doesn't taste right at all.

Vanilla extract is second best, on the plus side it is economical, last a long time and does an OK job. But the best is without any doubt the Vanilla pod.

Vanilla pod comes from a type of climbing orchid, make sure to scrape all the seeds as it is rather expensive. Good quality pods are soft.

The wish....No way Jose, I am not telling because if I do, it won't happen.

Whisky and Vanilla Ice-cream

Use a whisky you like the smell and flavour of. I use an ice-cream maker, so the bowl needs to go in the freezer for 12 hours before hand. Be ready to make meringues with the egg white, though they freeze well

300ml full-cream milk
1 long vanilla pod or 2 short ones
4 large egg yolks
100g sugar
300ml double cream
50ml of whisky.

First thing is to heat the milk and the vanilla pod, split in half lengthwise. Bring to almost boiling point and leave the vanilla to infuse for 15 minutes

In a heatproof bowl, beat the egg yolks the sugar until the mixture is pale.

Remove the vanilla pod from the milk and scrape carefully all the seeds in the egg yolks and gradually add the milk.

Now make a custard by placing the bowl over a pan of simmering water until the mixture is thick enough to coat a wooden spoon, you will need to stir all the way through and that can take sometime, the process accelerates at the end.

When the mixture is ready, take the bowl off the heat, stir the whisky in allow to cool before pouring in the ice-cream maker.

Oh, the brown "thing"on the photograph is a dash of balsamic syrup.

Dream Job Series- part 2-

Working for Chocolatier.co.uk  is a wonderful job. The editor is charming, my colleagues are enticing writers and I get to nibble the products while reviewing. I was not expecting to get a gig as nice as this for a while. 

Really, I had to pinched myself when, at the end of last year, I was asked to collaborate with Häagen-Dazs. This delicious ice-cream brand chose 25 people in the UK to engage in their media program called Häagen-Dazs Loves.

I get to preview new flavours, attend parties and be opinionated. Moreover it is perfect timing as this month Häagen-Dazs is launching "its biggest product innovation in recent years, Secret Sensation, a range which, "Features a new patented technology which creates a liquid centre of sauce, enveloped by ice cream."

Häagen-Dazs' single pots have just got a little bit saucier. Two indulgent flavours, you can't really go wrong with Chocolat Fondant and Crème brûlée.

Creamy ice-creams with a "heart" of rich sauce and crunchy nuggets.
Does it work? Ooooh yeees! Crème brûlée is really a sensation, the ice-cream is delicious. With each mouthful, the soft caramel center is screaming "come-back, have a little more" and then there is a myriad of crunchy caramel biscuits pieces which will not leave you alone until the pot is empty.

Chocolat Fondant is as it should be a different story. Again the blend of chocolate ice-cream is delicious, the soft brownie pieces and the chocolate sauce make the overall experience a chocoholic heaven. Sadly it proves a little over the top for me. And to all who say, "You can't have too much chocolate" then that is the dessert for you.

Secret Sensation range is available in packs of two 100ml mini-cups, RRP £3.29 or individual 100ml cup, RRP £1.99

Do Not Try This at Home

Durian Ice Cream, a Tim Anderson's creation. Tim Anderson was Masterchef winner 2011 - The youngest to be awarded the title and the guy that loads of us wished on to win for his maverick way of combining and looking at food.

He won. And went on to cook and display more weird and wonderful dish such as this cold extravaganza. For Malaysia Night, hosted in Trafalgar square and organised by Malaysia Kitchen to showcase the cuisine and culture of Malaysia, Tim combined cream, honey, durian fruit to create this incredible Durian Ice Cream.

Durian is a fruit found in South East Asia mostly Indonesia, Philippines, Thailand and Malaysia. It is used in sweet and savoury dishes. Known as the King of Fruits, its particularity is its smells. It can't be put any-other way: this fruit stinks. In some places, it is banned from public transport, one needs gloves or a tea-towel to extract the seeds before boiling, frying or roasting them. Tim went the cool way with his delicious Durian Ice-Cream.

Curious Ingredient: Lavender & Lavender Ice-Cream

An ex-colleague of mine favorite tale from the kitchen is about that Christmas when she baked the turkey after she flavouring it with lavender rather than thyme, having mistaken the two plants when picking herbs in her parents' garden.

For some reason, she was using thyme to flavour the Xmas turkey. Whatever is our take on her culinary skills, what stuck in my mind on hearing the story, was that lavender might be better bought than picked for fear of mistakes.

Therefore when I contemplated making Lavender Frozen Yogurt, I had no intention to try my luck in the neighbour's flower pot and called upon a firm which specialize in flowers: Uncle Roy a firm operating from Moffat in Scotland  which was formed in 2003 in response to Roy Anderton-Tyers dislike of English Mustard. Since its beginnings, the company seems to have made a name for itself as a provider of good quality flavouring oils, condiments, sauces and other weird and wonderful things such as edible flowers. Edible Lavender Florets cost £2.75 from the site and there is a list of retailers.

However if you felt brave enough to pick your own. I have since been pointed out in the direction of a very comprehensive post: Which lavender can I use to cook with? by Vanessa Kimbell, with pictures, bliss.

I never tasted lavender in food before, despite spending part of my childhood in Provence. I would describe it as "there is nothing like it" & if  the ingredient was an unknown quantity it would be impossible, at least, for me to name it". Or in short as my friend Anne said when trying out the lavender frozen yogurt: "this is bloody delicious, WOOOW".

Lavender Frozen Yogurt

from "Ice-Cream" by Pipper Cuthbert

Makes 1L

Ingredients

200g caster sugar

200ml water

2 Tbsp lavender buds

300ml Greek yogurt

300ml creme fraiche or sour cream

Juice of 2 limes

Method

Combine the sugar, water and lavender buds in a small, heavy bottomed saucepan and bring to the boil, stirring occasionally.

Reduce the heat and simmer the syrup for 2 minutes. Remove from the heat and allow to cool. When the syrup is cool, strain and discard the lavender

Combine the Greek yogurt and creme fraiche in a large bowl. Whisk in the lavender syrup and lime juice. Chill the mixture for 1 hour, then churn in an ice-cream maker, according to the manufacturer's, cover the surface directly with greaseproof paper or foil and put in the freezer.

Mint Ice-Cream with Bourbon, Chocolate and Meringue Nuggets

Mint. I associate mint with tea and hot summers, it is always a pleasure to  inhale mint's flagrant fresh aroma. In Greek mythology Mint was known  as the herb of hospitality a perfect  fit for Maison Cupcake blogging event, hosted by a delightful blog: Soul Curry.

I have very little time for  Nigella, I can't really see the attraction though Sarah of Maison Cupcake has tried to explain it to me on several occasions. But that was not going to deter me to enter her Forever Nigella event. I had to bid my time a little and wait for a topic which I felt comfortable enough with so not to have to trawl through piles of Nigella's recipes.

As you may have noticed I am going through a phase of ice-cream mania - I was pretty certain that Nigella would have a recipe for mint ice-cream and lo and behold, she did.  The interesting addition to her mint ice-cream is Bourbon, my own added nuggets are chocolate and crushed meringue.

When adding alcohol to ice-cream is lowers the point of freezing same with sugar- therefore it takes longer to freeze. Now pay attention that's the scientific bit: too much alcohol and it will not freeze at all. So refrain to add an extra splash you need only to add enough to be able to taste it-

For the non-scientific bit: nothing stops you to have a glass on the side. In her recipe Nigella adds 1/4 cup of Bourbon. Why can't metric be used? that defies my understanding (though Nigella's website has a table of conversion) but there you go, it is 65ml.

Bourbon Mint Ice-Cream with Chocolate and Meringue Nuggets

Ingredients

250 ml whole milk 
65ml Bourbon
150 g caster sugar
500 ml double cream
100g plain chocolate (70% cocoa) chopped
30 g chopped fresh mint leaves
2 large egg yolks
Method
Warm the milk, cream, Bourbon and the mint, turn the heat so that it almost boil. Reduce and cook gently for 7 minutes. Remove from the heat, and let steep at room temperature until it cool slightly.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a lovely shade of emerald). Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves.

Meanwhile in a separate heatproof bowl , beat the eggs and sugar, using an electric whisk, until thick and pale. Gradually beat the milk mixture into the egg mixture. Place the bowl over a pan of simmering water and continue stirring until the mixture is thick enough to coat the back of a wooden spoon.

Remove the bowl from the heat and cover the surface directly with clingfilm to prevent a skin forming allow the custard to coool completely before refrigerating for at least 1 hour.

Once chilled, chum in an ice-cream maker, stop 5 minutes before the end to add chocolate and meringue. Transfer to a freezer bowl and leave in the freezer.

Ice Cream! by Pippa Cuthbert & Lindsay Cameron Wilson

The idea behind getting Lakeland Kitchen ice-cream maker was to make lots of  sorbets and the occasional ice-cream and in doing so being able to control the calories provided by one of the most luscious desserts. But I needed a guide for my icy-desserts.  Ice Cream! by Pippa Cuthbert and Lindsay Cameron Wilson provided just that and much much more.

From semifreddo to gelato, granita to sorbet, this book delves into the cool world of ice cream, exploring classic flavours like vanilla, chocolate and strawberry along with more unusual ones such as Apple and Rosemary frozen yogurt or Geranium Leaf sorbert and some even more than more unusual which will fire up the imagination such as Goat's cheese and honey ice cream.

Ice Cream! is beautifully presented, not every recipe has a photo but not every recipe needs one either. Having said that, there are plenty of pictures which give presentation ideas. After the introduction, the next 20 pages are devoted to the chemistry of ice-cream, ingredients, tips and types. Followed by over 80 ice cream recipes for all occasions.

Let's remember that an ice-cream is not only for summer, it is also great for celebrations whatever the weather, therefore, having a tub of homemade ice-cream ready is rather useful so is this book.

Ice Cream! is published by New Holland and written by Pippa Cuthbert & Lindsay Cameron Wilson retail price £9.99.

Home-Made Dark Chocolate Ice-Cream

There is only one remedy for the sweltering heat which has fallen upon us and that's Ice-Cream. 

I am not going to bore you with the details of my extensive research, since I took delivery of my new ice-cream maker but here are just a few facts on the object of our burning desire.

• Average ice-cream contains 16% of fat
• Most consumed flavours are strawberry, vanilla and chocolate. 

As I am on a mission testing Lakeland's ice-cream maker, I have been working non-stop. In  the first instance I concocted a strawberry ice-cream. I had problems with closing the lid of the machine. The next attempt, mint and chocolate ice-cream was technically perfect.

However for the chocolate one, I could not work the lid out and I found the instruction booklet more concern with health and safety rather than explaining what short sighted users could easily miss - and that is to align the little black triangles which for some reason are not both obvious-

This being sorted, I am still working on my speed. As a friend of mine put it if the maker could make the mixture, I would get one now- indeed it still takes me a while to do the prep but then it takes only 25 minutes in the machine which is very good going.

The recipe, I am about to share with you comes from Ice-Cream! by Pippa Cuthbert and Lindsay Cameron Wilson- an excellent book which will be the object of my next post. "This recipe was inspired by Italian food writer Macella Hazan's Chocolate Gelato" it is indeed "Divine"

Dark Chocolate Ice Cream by Pippa Cuthbert  Lindsay Cameron Wilson,

Makes 600ml (1 pt)

Ingredients:

4 large egg yolks

125g caster sugar 

100g plain chocolate (70% cocoa solids) broken into pieces I used Butlers' dark chocolate

500ml full cream milk/whole milk

45g cocoa powder  

Method:

In a heat proof bowl, whisk the egg yolks and sugar till creamy.

Gently heat the milk to near-boiling point, then pour into the bowl of egg mixture, beating well.

Beat the melted chocolate into the egg mixture, followed by the cocoa.

Place the bowl over a pan of simmering water and stir with a wooden spoon until the bubbles deflate and the mixture coats the back of the spoon. remove from heat

 Cover the surface with cling film & let it cool.

Leave in the fridge for at least an hour, then churn in an ice cream maker. if you don’t have one, whisk every hour to break down crystals. Serve or transfer to a freezer container, cover the surface with foil & put in the freezer.

Lakeland Ice-Cream Maker

Lakeland is a household name, a home shopping company which has been operating for half a century or so. You, often, hear about it, in passing. If somebody has a new "never-seen- before" thing-a-magic, when you enquire about the provenance, the reply will often be "oh, found it on the Lakeland catalogue" which indeed is an Ali-Baba cavern, full of treasures and practical answers to daily dilemmas.

After last year's fiasco with my mum antic ice-cream maker which  had to be  left plugged in while churning in the freezer and a recent trip to the three local supermarkets to find out that they had not bettered their sorbet offers. If I did not want to put back on the two stones I had lost over the winter, I had to find a solution.

It was time for a new kitchen-gadget. After a few email exchanges Lakeland offered me to test their home brand ice-cream maker if I reported to you so it is how last week I open the door to a delightful pink and cream box containing a clean-lined machine in the same gorgeous color-scheme.

 "Do you need one of these" the answer is a loud : yes

  Why? the final product's texture is perfectly smooth, the taste is nothing like a commercial brand, it tastes of fruits and cream, my first attempt was just gorgeous.

Step by Step

Puree the strawberries with the lemon juice and milk, using a hand blender.

 Beat together the egg yolk and sugar.

Whip the cream.

Set the timer on your ice cream maker for 25 minutes. Pour the mixture into the bowl with the paddle running and leave to freezechurn.

If you prefer a firmer consistency, place the bowl of ice cream in your freezer for a further 30 minutes or so.

Enjoy

Verdict

It took me over 20 minutes which is what the notice indicates but I am hoping to reduce the preparation time. Though he has already told me to ease off on the planned mountain of ice-cream making. Got lots of flavours I want to try, you see, so I have a cunning plan, every time I am going to be invited this summer forget about jam or flowers, you'll get ice-cream just because I thoroughly enjoyed the process.

Ease of use: It is dead-easy though on my first attempt, it took me a little while to fiddle with the lid the paddles were not turning as it was not locked properly.

Price: of ice-cream I reckon it costs me £1.70 for 500ml which is twice a home-brand supermarket and one fifth of a posh brand.

Price of maker : at £39.99 Lakeland's is middle of the range.

Look: It is very compact and fresh looking.

Quality now this is the cherry on the cake, perfect - bring on the summer- I am ready.

Ingredients for the
STRAWBERRY ICE CREAM
Makes 500ml
Ingredients
220g fresh strawberries
3⁄4 tablespoon lemon juice
220ml full-cream milk
1 egg yolk
90g caster sugar
100ml whipping cream

Mango Sorbet: the economics of ice-cream making

It is hot, I am extremely saddened, so it is certainly time for summer comfort-food and what is best than ice-creams and sorbets. However shopping for ice-creams can leave "one" even more distressed than when "one" started. So much choice, so much temptation that choosing becomes a complex exercise so I decided to go back to basics, I am going to make mine own frozen dessert and to that effect I borrowed my mum's ice-cream maker and gave it a go.

The ice-cream maker in question dates from my childhood, definitely predating any health and safety regulations. It is brand new (so to speak) as it has been used only a couple of times. It needs to be plugged in, while in the freezer which in practice means that the leads wiggles out of the door and makes it merry way to the wall plug.........you can imagine that this is not to the liking of everybody in the household.

Moreover, the results were not best, my first attempt: plain vanilla ice-cream came out slightly crystally. For my second attempt, mango sorbet, I used the ice-cream maker mostly to whisk the mixture outside the freezer that was better but after a few days there was a layer of ice on the top which needed to be removed before consumption.

In the meantime, he found the best tip ever: to avoid the crystal effect add a little bit of vodka to the mixture.

Though I am not very good at doing maths, cost-wise: here is a gadget which has survived decades and has been used a maximum of 10 times, in my books that makes it one of the least cost-effective purchases and guess what.... I would bet that if you would use the recipe below the results would be just the same or even better.

Next attempt I'll ditch the ice-cream maker.

Mango Sorbet

Ingredients

• 4 mangoes peeled and cubed
• 2 lemon juices
• 180g caster sugar
• 180ml water

Method
Dissolve the sugar and bring to boil for 5 minutes

Puree the mangoes and add the lemon juice to the puree

Mix the 2 together, let it cool, whisk

Pour into a container, freeze for 30 minutes and whisk

Repeat the operation twice

Fancy a cuppa? : Green tea ice cream

I don't know about you but a recce in the food of the world and I am on cloud 9. I loved it when Yumiko used to put on my desk various Japanese snacks, like little offering to my taste buds which got teased with unknown flavours, a real pleasure. So when I got to go to the new Japanese restaurant which opened around the corner I did not delay. A fun evening, we got compared to the actresses of "Sex and the city" by a waitress in traditional kimono that on its own was weird but it is only at the end of the meal that the tinkle of excitement happened. Green tea ice cream, never seen it or I would have remembered, the unexpected shade of green and the subtle taste.

Green ice cream tea

makes a tub preparation 30 minutes

Ingredients:

200ml double cream

200ml milk

2 egg yolks

2 tbs of sugar

2 tbs of powdered green tea

• Method:
• start by making a kind of custard, whisking egg yolks, milk and sugar in a pan
• heat on very low heat whisking constantly until it thicken
• remove and leave to cool
• mix the powdered green tea to water according to instructions.
• Add tea to mixture , freeze in ice-cream maker or alternatively freeze for an hour, remove whisk and freeze again