- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: easy
For the ice cream
- 6 tbsp longjing tea leaves, or other green tea leaves, roughly chopped
- 900 ml double cream
- 100 g caster sugar
For the candied walnuts
- 210 g walnut halves
- 450 g golden syrup
- 2 tbsp light brown sugar
- sprigs mint
- frosted cornflakes, roughly crushed
- icing sugar
Tips and Suggestions
If you don't have an ice cream maker, you can transfer the ice cream mixture into a deep tray and place into the freezer for 2 hours, then take it out and stir to break up the large ice crystals. Refreeze and allow to soften slightly before serving.
1. For the ice cream: place the tea leaves, cream and caster sugar in a pan and place over a medium heat. Heat for 2-3 minutes, stirring frequently, or until the sugar is dissolved. Remove from the heat and set aside to cool.
2. Once cooled, transfer the mixture to an ice-cream machine and follow the manufacturer's instructions to make ice cream, then transfer to the freezer. Remove five minutes before serving.
3. Preheat the oven to 200C/Gas 6.
4. For the candied walnuts: heat a clean frying pan and dry-toast the walnuts, tossing the pan frequently to prevent burning, for about one minute, or until the walnuts are golden. Add the golden syrup and warm through, stirring to coat the walnuts in the syrup. Remove from the heat.
5. Line a roasting tin with greaseproof paper, pour over the walnuts and syrup mixture and sprinkle over the brown sugar. Place into the oven for 3-4 minutes, or until the brown sugar has melted. Remove from the oven and leave to cool slightly.
6. Divide a large round plate into three sections ' imagine three lines leading from the rim of the plate all meeting in the centre. Starting from the centre of the plate and using chopsticks or wetted fingers, place four or five pieces of candied walnut along each line, then top with three or four, then two or three, and so forth, so that the 'wall' becomes lower as you reach the edge of the plate.
7. Place a generous scoop of ice cream in each of the three sections between the 'walls' and decorate the peaks of the ice cream with mint sprigs. Sprinkle over some crushed cornflakes, dust with icing sugar and serve immediately.
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