| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 5 |
|
Egg yolks |
| 3 |
tb |
Vanilla sugar |
| 450 |
ml |
Double cream; (3/4 pint) |
| 150 |
ml |
Strong Darjeeling tea made with leaf tea; (1/4 pint) |
|
|
; for a good flavour |
|
|
Seeds from 2 cardomom pods; crushed |
| 450 |
g |
Fresh lychees; (1lb) |
|
|
Candied zest of 1 orange |
INSTRUCTIONS
Blend yolks, vanilla sugar and a little cornflour in a bowl with a little
cream. Bring the tea, cardomom and cream to the boil and pour over the yolk
mixture whisking all the time until it thickens. Cool and then chill.
Pour into the ice-cream machine and churn until double in volume and
frozen.
Peel and lychees and put into serving glasses. Top with scoops of the ice
cream and decorate with the candied zest and a mint leaf.
Converted by MC_Buster.
Per serving: 297 Calories (kcal); 26g Total Fat; (78% calories from fat);
14g Protein; 1g Carbohydrate; 1063mg Cholesterol; 36mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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