A simply delicious Green Tea Ice Cream recipe.

I first tried Green Tea Ice-cream when I visited my father in Brisbane, Australia, he had taken me to his favorite Sushi Bar, called Sushi Train and he recommended that I try it, I have been searching for a recipe that came close to the amazing taste of the Sushi Train version. After a bit of trial and error, and research, this is what I have come up with:
Ingredients
100ml Double cream
500ml Full fat milk. (UHT works great)
3 Medium egg yolks
110g Castor sugar
8-10g Organic green tea powder (Matcha) (I find eBay a great place to buy this)
Spring of fresh mint to serve. (optional)

1. Pour the cream and the milk into a saucepan and place over a medium heat, whilst stirring, slowly bring just to the boil, then quickly remove from the heat.
2. In a large bowl cream together the egg yolks, sugar and green tea until it has thicken, then slowly add this mixture into the hot cream/milk mixture.
3. Pour the mixture back into the saucepan over a lowish heat and cook for around 12 minutes, continually stirring with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not over cook this mixture as it with curdle and ruin.
4. Sieve the mixture into a clean bowl and allow to cool completely.
5. Place into an ice-cream machine until frozen.
Alternatively if you do not have a machine, place into a freezable container and freeze for two hours then blitz it in a food processor and repeat this process 3-4 times.
6. Remove from freezer/machine, place in a food processor and blitz until smooth and refreeze until needed. This process really smooths the ice-cream and gets rid of any ice crystals that may of appeared.

Scone in 60 seconds . . . . . . well, 20 minutes actually.

Scones, pronounced however you feel, are a small bread of Scottish origin, but eaten all over the world. Famous as a component of Devonshire Tea. Otherwise known as "Rock Cakes," "Fat Rascals," and "Singing Hinnies".

They can be awkward to get right, overcook them and they are more stone than scone, undercook them and they fall to pieces and taste yuck. I'm certainly no expert at making the perfect Scone, far from it, more disasters than successes. This is a recipe that seems to work for me.

As a variation, throw in a handfull of raisins, before adding the milk.

Ingredients

225g Self-raising flour

35g Castor sugar

Pinch of salt

30g Butter (extra for greasing, but I prefer to use a baking sheet)

up to 150ml Full fat milk (you may not require the full amount.)

1 egg, lightly beaten to glaze.

Serve with:

A quality clotted cream

A good jam of your choice. Strawberry is a favourite.

1. Pre-heat oven to 210c

2. Place flour, sugar, and salt into a food processor, and quickly mix. Add the butter and mix again until it looks kinda like small breadcrumbs.

3. Slowly pour in the milk, whilst mixing, until a dough forms, it needs to be quite moist, but not so it sticks to the side of the bowl. You may not need the full amount of milk, so go slow.

4. Heavily flour a clean work surface, make the dough into a ball, and flatten until about 2cm thick.

5. Using a 4-5cm round cutter, cut out the scones, this mix should make around 9-11 scones.

6. Place the scones on a lightly greased tray or I prefer to line one with a baking sheet, lightly brush the scones with the beaten egg, and bake for around 12 minutes, or until they have risen and turned a light golden brown. Remove from oven and slightly cool on a wire rack.

7. Best eaten warm, cut in half, then add a spoon of clotted cream, and a good spreading of jam.

Classic vanilla in meringues with sugared pistachios

Had to show you this. I have just demolished it in under 5 seconds! Homemade ice cream is the best. Recipe and info to follow in the next day or so.