Crème Brûlée with Ginger Lime Ice Cream
For Crème Brûlée:
Preheat oven to 350°F. Combine milk, heavy cream, sugar and green tea in a saucepan. Bring to a simmer, then remove from heat; steep for 10 minutes and strain. Combine yolks and eggs with tea infusion. Ladle 3-ounce portions into oven-proof ramekins. Place ramekins in a bain-marie and bake for 20 minutes. Remove when set and chill until ready to serve.
For Ginger Lime Ice Cream:
In a bowl set over a saucepan of simmering water, melt the white chocolate. Combine remaining ingredients in a large container suitable for freezing or in the drum of an ice cream maker. Add melted chocolate and freeze until set or follow manufacturer’s directions.
To Assemble and Serve:
Sprinkle a light layer of sugar on top of each brûlée. Using a torch, caramelize the sugar. Place a scoop of ice cream on top and serve.
A sparkling dessert wine such as Moscato d’Asti.