Green Tea Ice Cream
- For the ice cream
- 2 teaspoons Japanese Tea powder
- 4 egg yolks
- 100 grams sugar
- 200 milliliters milk
- 2 centiliters white Rum
- 400 grams Whipped cream
For the ice cream: Bring the milk to a boil, stir in the tea powder then remove from the heat. Whisk the egg yolk and sugar over a hot water bath until thickened. Gradually whisk in the cooled milk and rum. Whip the cream until stiff then carefully fold in. Transfer to a chilled mold and freeze for at least 4 hours, stirring every 20 minutes.
For the raspberry sauce: Rinse the raspberries and pat dry. Set some aside for garnish and purée the rest with the powdered sugar and lime juice. Strain through a sieve and chill.
Around 20 minutes before serving, transfer the ice cream to the freezer to soften slightly. Scoop into balls and place in serving bowls with the raspberry sauce. Garnish with reserved raspberries to serve.