Brown rice tea ice-cream

Brown rice tea ice-cream

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
3 tablespoons brown rice tea
3 egg yolk
230g caster sugar
500ml cream
cherries, optional, to serve

Method

  1. Put the brown rice tea in a heatproof bowl and pour over 250 ml boiling water. Set aside for 10 minutes to allow the flavours to infuse. Strain the tea into a small bowl and discard the leaves.
  2. Put the egg yolks in a heatproof bowl and whisk.
  3. Put the sugar and half of the cream in a small saucepan and cook, stirring, over low heat for 5 minutes to dissolve the sugar.
  4. Gradually pour the cream and sugar onto the egg yolks, whisking until well combined. Pour into a clean saucepan and cook over low heat for 8–10 minutes, stirring constantly, until the mixture coats the back of a wooden spoon. Do not allow the custard mixture to boil.
  5. Pour the custard mixture into a bowl. Lay a piece of plastic wrap over the top to prevent a skin from forming. Allow to cool.
  6. Add the tea and the remaining cream to the custard mixture, stirring well to combine. Pour the mixture into an ice-cream machine and churn until firm. Transfer to a small container, cover and freeze.
  7. If you don’t have an ice-cream machine, pour the mixture into a shallow tray, cover and freeze for 2 hours. Scrape the mixture into a bowl, beat with electric beaters until smooth. Return to the tray and freeze for another 2 hours. Repeat this process several more times until the ice-cream is very firm.
  8. Serve with the cherries, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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