By special request from @Jenana37 on Twitter. xoxo
I'm an Anglophile. It's something I'm coping with... but it also creates some really fantastic opportunities in the kitchen. I recently came across an ice cream recipe apparently used for old fashioned tea times and opted to try it out last night.
It came out AMAZING!!
So if you want to try it yourself, here it is:
Tea Ice Cream
serves 6
4 egg yolks
7 tablespoons sugar
2 cups heavy cream
1/2 cup very strong cold China tea (3 teaspoons of tea to 1 cup of water)
Brew tea in cold water.
Bring cream to just below boiling point in a saucepan over low heat.
Meanwhile beat yolks in a bowl with the sugar.
Remove cream from heat and stir in the egg yolk/sugar mixture and tea.
Return to heat and cook over very low heat until the mixture begins to thicken.
Sieve the cream into a dish and freeze for at least 4 hours before serving (stir once or twice while it's freezing).
It should be noted that when I made this last night, I used a full cup of tea instead of a half cup. The flavor came through beautifully but there's a lot of ice in the mixture. So next time, I'm going to use the half cup of tea with the full 3 teaspoons of tea brewed.
