Excellent ice cream with an intense green tea flavor.
Ingredients
For the Tea Biscuits:
- All-purpose flour: 30 dag
- Butter: 5 dag
- Powdered sugar: 5 dag
- Baking powder: 1 teaspoon
- Egg: 1 piece
- Green tea bags: 2 bags
- Chilled green tea: 200 ml
- Chilled green tea: 50 ml
For the Ice Cream:
- Cream (30% fat): 250 ml
- Egg yolks: 2 pieces
- Powdered sugar: 40 g
Preparation
- Start by preparing the tea biscuits. Sift the flour with baking powder and powdered sugar. Chop it with butter. Then add the egg and pour in enough chilled green tea to form a smooth dough but not too thick. I added about 190-200 ml of tea. Knead the dough and place it on a baking tray lined with baking paper. Roll it out fairly thinly and prick it with a fork in several places. Cut it into tea biscuit shapes as well as into long, narrow tea biscuits. Bake at 200 degrees Celsius until golden brown (about 25 minutes).
- While the tea biscuits are baking, prepare the ice cream. Beat the egg yolks with powdered sugar until fluffy. Gradually add chilled green tea and beat until combined. Pour the mixture into a saucepan, add another green tea bag (remove it after boiling for a minute), and cook over low heat until thickened. Allow to cool while whipping the chilled cream until stiff peaks form. Add the cooled tea mixture to the whipped cream and gently mix until combined. Cover the bowl with aluminum foil and place it in the freezer for 30 minutes.
- Crush some of the baked and cooled tea biscuits into small pieces and add them to the partially frozen ice cream. Mix and return to the freezer.
- The ice cream is ready after about 4 hours. Serve with the long tea biscuits.
