Green Tea Mango Ice Cream

This is based on a recipe from Epicurious. I love mango, it is such a sweet fresh flavor and it goes well will all kinds of tea. Green tea, Matcha powder, is THE in ingredient right now, and God forbid that someone would think I was not on the cutting edge here at Kettle and Cup. ..And look..maybe you can get it to glow under a black light.

Be sure that you let the custard base cool completely and then chill. It has to be cold when it goes into the ice cream maker. Ice cream is always best if it is allowed to ripen in the freezer for at least 8 hours, so keep that in mind as well. Hey, add a little zip to your 4th of July celebration with this ice cream…serve it in a gingerale float, or with a ginger chutney for a sundae topping. Tell them that you are cutting edge and do the Mona Lisa smile.

Green Tea Mango Ice Cream

2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
6 eggs
1 cup sugar
2 tablespoons matcha

2 cups of diced, ripe mango

Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.

Whisk together eggs, sugar, and matcha in a bowl.

Add 1 cup hot cream whisking it in carefully to prevent curdling. Whisk custard into the rest of the cream mixture and cook overlow heat. Be sure to stir constantly to keep from scorching. When it is thick enough to coat back of spoon remove from heat. DO not let this boil.

Immediately pour custard through a fine sieve into a bowl to remove any stray curds that might have formed. Cool to room temperature, stirring occasionally.

Chill, covered, until cold, at least 1 hour.

Add mango.

Freeze in ice cream maker according to directions on your ice cream maker. Transfer to an airtight container and put in freezer to harden.

To be honest that is about a third of a recipe for my house but I figured that you all don’t eat in the quantities that we do.

Image:MaryeAudet