Jasmine Tea Ice Cream With Lychees And Mango

No ice-cream machine necessary for this recipe, which uses a food processor instead!

The ingredient of Jasmine Tea Ice Cream With Lychees And Mango

• 6 jasmine green tea bags
• 2 3 cup boiling water
• 1 3 4 cups milk
• 2 cups thickened cream
• 1 2 tsp vanilla extract
• 6 egg yolks
• 1 2 cup caster sugar
• 565g can lychees in syrup drained see note
• 2 large mangoes chopped
• 1 tbsp lime juice

The Instruction of jasmine tea ice cream with lychees and mango

• place tea bags in a small heatproof jug add boiling water stand for 10 minutes remove and discard tea bags combine milk and cream in a small saucepan over medium heat bring to the boil stir in tea and vanilla
• meanwhile using an electric mixer beat egg yolks and sugar for 5 minutes or until thick and creamy gradually beat in hot milk mixture pour mixture into a medium saucepan over low heat cook stirring for 3 to 4 minutes or until mixture thickens slightly do not boil or mixture will curdle strain mixture into a 6cm deep 20cm square cake pan cover surface with plastic wrap refrigerate for 1 hour or until cold remove and discard plastic wrap from surface
• cover pan with plastic wrap then foil freeze for 4 hours or until semi frozen spoon ice cream into a food processor process until smooth pour back into pan cover with plastic wrap then foil freeze for a further 3 hours or until semi frozen process until smooth cover with plastic wrap then foil freeze overnight
• combine lychees mango and lime juice in a bowl
• serve with scoops of jasmine tea ice cream

Nutritions of Jasmine Tea Ice Cream With Lychees And Mango

fatContent: 400 325 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 32 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 160 milligrams cholesterol

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