Tropical Fruit Skewers With Green Tea Ice Cream Recipes

TROPICAL-FRUIT SKEWERS WITH GREEN-TEA ICE CREAM

Steps:

• Preheat broiler. Whisk sake and honey in a large bowl. Add mangoes and pineapple, and toss to coat. Strain liquid into a small saucepan; place fruit in a bowl. Place pan over medium heat, and cook until sauce is reduced to a glaze, 3 to 5 minutes. (You should have about 1 tablespoon.)
• Thread fruit pieces onto skewers. Place skewers on a baking sheet, and broil until warmed through, about 4 minutes. Brush with glaze. Scoop ice cream into 4 bowls, and serve with a fruit skewer and cups of green tea.

TROPICAL TEA

Steps:

• In a 5-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 5 minutes. Discard tea bags. Stir in the remaining ingredients., Cover and cook on low for 2-4 hours or until heated through. If desired, serve with pineapple and orange wedges. Serve warm.

TROPICAL FRUIT PARTY SKEWERS

Steps:

• Thread alternating pieces of each fruit onto about 24 small wooden skewers.
• Refrigerate, covered, until ready to serve. Enjoy! This may be served with dip, such as vanilla yogurt, caramel, whipped cream, or chocolate!
• Makes 12 servings.
• Note:.
• Be sure to warn kids about the dangers of the skewers. You may want to remove the sharp end off of the skewers when making with young children.

TROPICAL TEA

Steps:

• Mix water, iced tea and juice concentrate in large pitcher.
• Serve over ice. Garnish with mint.

TROPICAL FRUIT KABOBS WITH COCONUT ICE CREAM

Steps:

• Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling) remove from heat and set aside.
• Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
• Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
• To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
• Makes 6 servings.

MATCHA GREEN TEA ICE CREAM

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

TROPICAL ICE CREAM

Steps:

• Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.