Makes 2 servings
3 bags green tea (or 1 tbsp loose tea)
1 cup half-and-half (10%) cream
2 tbsp granulated sugar, divided
3 egg yolks
1/2 tsp vanilla
1/2 cup milk
1. In small saucepan, over medium heat, heat tea bags, cream and 1 tbsp (15 mL) of the sugar until steaming, bubbles form around the edge and tea is fragrant, about 3 minutes.
2. Meanwhile, in a small bowl, whisk egg yolks with the remaining 1 tbsp (15 mL) sugar. In a thin stream, whisk hot tea mixture into yolk mixture. Stir back into pan and cook, stirring constantly, until thick enough to coat the spoon, about 5 minutes.
3. Strain into a clean bowl and stir in vanilla. Place plastic wrap directly on surface of custard and let cool. Refrigerate for at least 1 hour, until cold, or for up to 3 days.
4. Peel, pit and chop mangoes. Scrape chilled custard into blender and add mangoes and milk; purée on high speed.
This is like an unfrozen mango milkshake, flavored with tea. You can use any tea, but green tea goes particularly nicely with the mango.
The Blender Bible
by Andrew Chase and Nicole Young
Robert Rose, Inc. (Firefly Books)
384 pages, $19.95 paperback
Recipe reprinted by permission
This page created July 2005
Copyright © 1994-2018,