|Maybe a little sloppy?|
I still think the idea has legs. I was just not the cook to execute it correctly. I think what I should have done was make the icecream, spread it on the sesame seeds, then cut slices of mango jelly to have as a firm central core. Because I took shortcuts the result was not pleasing.
|Oh that's not right!|
I used a half quantity of cream and condensed milk (squeezy condensed milk is my new favourite thing - so much easier to manage than the cans), added 1tbs vanilla extract and then sachets of instant iced green tea until I felt the flavour was strong enough. This was 4 sachets. Then I whisked it to soft peaks, put it in the freezer and left it alone.
|Unpromising grey green greasy muck|
|Making sesame snap baskets is not straightforward|
I absolutely recommend the cream and condensed milk mixture for people who don't have an ice cream maker. It has the most perfect scoopable-from-the-fridge texture and smooth, velvety mouthfeel. It is, of course, extremely sweet, so probably best used for coffee, green tea or maybe tart fruit flavours (rhubarb I think would be delicious but this is absolutely not the right base for chocolate ice cream).
The combination of the green tea ice cream with its slightly bitter aftertaste and the fresh ginger and lemon sesame snap was really delicious. And it looked pretty, which is important.
|End result well worth the tribulations|