When Bone Daddies first opened, there were no desserts on the menu. Flash forward a few months and their green tea ice cream is now one of the most popular items on the menu, with people regularly queuing up for this alone. For those of you who want to skip the queue, you can now get the scoop at home.
Green Tea Ice Cream
Makes about 1.3 litres
800ml whole milk
200g double cream
80g Inverted Sugar Syrup (either store-bought or see recipe below)
6 large egg yolks, beaten until liquid
60g caster sugar
15g green tea – we use funmatsu sencha because of its bright green colour and taste
Inverted Sugar Syrup (Makes 550ml)
500g caster sugar
tiny pinch of cream of tartar
To make the Inverted Sugar Syrup (if making) have a heatproof pastry brush ready in a small bowl of cold water. Put the sugar and cream of tartar in a saucepan with 240ml of water and stir to partially dissolve the sugar. Place over a very low heat and continue to stir until the sugar has dissolved completely, then stop stirring (otherwise the sugar will crystallize and make the syrup cloudy and coarse).
Increase the heat and bring the syrup to the boil, washing any sugar crystals at the edge of the pan down with the pastry brush dipped in cold water. Continue to simmer briskly until the temperature reaches 114°C on a thermometer. Cover the pan with a lid, remove from the heat and leave to cool completely. The syrup will keep in an airtight container in the refrigerator for at least 6 months.
To make the ice cream, bring the milk, cream and Inverted Sugar Syrup to the boil in a large saucepan, then reduce the heat.
Whisk the egg yolks and caster sugar together in a bowl until pale and fluffy. Add a ladleful of the hot milk mixture and whisk to combine. Then add all the egg mixture to the pan containing the remaining milk mixture and cook over a low heat, stirring continuously, until the custard is thick enough to coat the back of a spoon.
Quickly strain the custard through a fine-mesh sieve into a bowl over ice, stirring to speed up the cooling process.
Once the custard has cooled, add a little of it to your chosen flavouring in a separate bowl and whisk to a smooth paste. Return the paste to the remaining ice cream custard and whisk until incorporated.
Strain the mixture through a fine-mesh sieve to ensure there are no lumps. The mixture is now ready to be churned, either by hand or in an ice-cream machine according to the manufacturer’s instructions.
Recipe extracted from Bone Daddies by Ross Shonhan & Tom Moxon