Whisky ice cream

Green tea granita

• 100 GRAM BREADCRUMBS
• 2 CUPS CREAM
• 1/2 CUP WHISKY
• 150 GRAM DEMERARA SUGAR
• 3 EGGS

• 175 GRAM SUGAR
• PIECE OF GINGERROOT, grated
• 3 STEMS OF LEMON GRASS, chopped
• 4 TBSP GREEN TEA
• 1 LEMON, juice and rind

Spread the breadcrumbs over a greased baking tray and sprinkle half of the sugar on top. Bake approximately 10 minutes in the oven at 240 degrees Celsius until the sugar has caramelized and allow to cool down. Beat the eggs with the remaining sugar for 5 minutes. Whip the cream. Put all ingredients together. Make ice cream with this mixture using an ice cream machine or put in the freezer for 5 hours, stir every hour.

Bring 4 cups of water to the boil with the sugar, the ginger root, the tea and the lemon grass. Simmer for half an hour and strain the fluid. Add the lemon rind and juice. Put this mixture in the freezer for approximately 4 hours, stir every hour. Don't freeze too long, otherwise the granita will become too hard.