Japanese Green Tea has been highly valued since ancient times for its amazing health benefits. While Japanese traditionally drink the tea hot, without sugar or milk, usually following a meal. Its refreshing flavour is particularly appealing in this delicious ice cream - a perfect finale to a special dinner.

Ingredients

• 1 cup full cream milk
• 2 tblsp Japanese Green Tea leaves or 8 Green Tea teabags
• ¼ cup caster sugar
• 4 egg yolks
• 1 cup cream
• 1 tsp freshly squeezed lime juice
• 1-2 drops green food colouring

Method

1. Heat the milk and sugar until almost boiling, sprinkle with green tea or add the teabags. Stir and allow to cool. Chill overnight or for at least 2-3 hours or until the milk has sufficient flavour. Strain through a fine sieve.
2. Heat the flavoured milk, lightly whisk the egg yolks. Pour the warm milk on to the egg yolks, whisk together and return to the saucepan. Heat gently, stirring continuously until the custard coats the back of a wooden spoon. Do not allow the custard to boil.
3. Cool, stir in the cream, lime juice and1-2 drops of green food colour, mix well.
4. Churn in an ice cream maker, following the manufacturers instructions.
5. Alternatively, freeze in a shallow plastic container until slushy, beat well with a wire whisk. Return to the freezer, repeat the process after about 3 hours. Freeze until ready to use.
6. To serve, partially soften in refrigerator for 30 minutes. Serve with fresh fruit and garnish with lime zest.