Best Black Tea Ice Cream Recipes
BLACK TEA ICE CREAM
Every morning I have a big mug of black tea with a little sugar and milk in it. A huge fan of green tea ice cream, I set out to turn my morning beverage of choice into a frosty treat. This recipe is based on David Lebovitz's amazingly delicious vanilla ice cream recipe.
Provided by childerz
Categories Frozen Desserts
Time 1h20m
Yield 1 1/2 quarts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk, salt, and sugar in a medium saucepan on med-high heat. Stir frequently until the sugar has dissolved and the milk is about to reach boiling point, but do not let the milk boil.
- Take the pan off the heat, and continue to stir for several seconds. Add three tea bags to the milk, and let them steep for as long as their directions indicate (I steeped mine for 3 minutes). Remove, squeezing excess liquid out of the bag before discarding it.
- Stir together egg yolks in a bowl, very gradually adding in the hot milk mixture so as not to cook the eggs. When both have been combined, pour the mixture back into the pan.
- Before returning to the stove, pour the heavy cream into a large bowl and have a fine mesh strainer handy for when your egg/milk mixture is done.
- Put the egg/milk mixture on the stove over medium heat, and stir frequently to prevent solids from forming on the bottom of the pan. When the mixture is thick enough to coat the back of a wooden spoon, and BEFORE it boils, pour into the cream through the strainer.
- Stir to combine, cover, and chill in the refrigerator for at least an hour. Freeze according to your ice cream maker's directions.
Nutrition Facts : Calories 437.5, Fat 34.2, SaturatedFat 20.4, Cholesterol 271.7, Sodium 82, Carbohydrate 29.6, Sugar 25.1, Protein 5
BLACK CURRANT TEA ICE CREAM
There's something about the slightly smoky, potent, and fruity flavor of black currant tea that makes it the perfect complement to chocolate (see Perfect Pairings, below). But if black currants aren't your cup of tea, substitute another aromatic infusion, such as Earl Grey, scented with bergamot, or smoky oolong instead.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- Warm the milk, 1 cup (250 ml) of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
- Rewarm the tea-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Make Black Currant Tea and Chocolate Truffle Ice Cream by adding Dark Chocolate Truffles (page 211), or swirl this ice cream with Fudge Ripple (page 210) to make Black Currant Tea and Fudge Ripple Ice Cream.
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