Green Tea Ice Cream with Coconut Crunch

Ice cream Bring the cream and milk to the boil, add the tea and simmer for a couple of minutes. Don’t let it simmer for too long, as it turns bitter. Whisk the egg yolks with the sugar and raw sugar until really pale and fluffy, then stir in the tea mixture. Heat gently, whisking constantly, until the mixture starts to thicken; this happens at 80–85°C (175–185°F). As soon as it has thickened, cool it in an ice-cold water bath. Whisk the egg white to stiff peaks and fold it into the cold mixture to make the ice cream lighter. Churn in an ice cream maker until done.

Coconut crunch Whisk the eggs, sugar and room-temperature butter together; the mixture shouldn’t be whisked too stiff. Add the flour and coconut and mix well. Spoon small cookies onto baking paper and bake at 175°C (350°F) for about 15 minutes, until golden brown. Let them cool on a wire rack.

Serving Place a couple of scoops of ice cream on a plate and scatter over a few crushed coconut cookies. Any cookies left over will be delicious with your morning coffee the next day.