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Matcha mint ice-cream

Ingredients

1 tsp red espresso® Matcha Latte Mix
250ml full cream milk
100g sugar
2 medium eggs
500ml cream
Bunch of fresh mint

Instructions

Heat 250ml full cream milk in a small saucepan
Beat 2 medium eggs and sugar in a separate jug
Slowly pour the the hot milk onto the egg mixture while stirring
Pour all the mixture into the saucepan and heat without boiling, stirring all the time until it thickens like a smooth custard
Add the bunch of mint and allow to cool to room temperature
Mix the red espresso® Matcha Latte Mix in the cream and add to the mixture
Remove the mint leaves
Refrigerate for 12 hours
Churn in ice cream maker and serve

Kirsty Reid

Kirsty, Monique’s sister, joined red espresso® in 2008 after years of graphic design and art direction on glossy magazines. In addition to being an incredible design talent who has had a fundamental impact on our brand’s look and feel, she has also championed our e-Commerce and Customer Service departments alongside Monique. This has made her a very familiar face to our many customers who have come to know and enjoy their time with her over the years! Kirsty also teaches yoga and volunteers part-time at the Ashia Cheetah Sanctuary in Paarl.