Did you hear that summer is back? Seriously, it has been really warm here lately. To celebrate, this recipe is about holding on to summer and not letting go. We decided that we had to hold onto summer for just one more pint of ice cream.
Have you ever noticed how many popular morning beverages have been turned into ice cream flavors? For example, hot chocolate and chocolate ice cream. Coffee? Sure, there are a lot of coffee ice creams. Tea? Hmm, what about tea? Lots of people drink tea… where’s the tea ice cream? Right now, it is in my freezer. This is thanks to David Lebovitz and his fantastic book, The Perfect Scoop. We have written about this book before. It is our go-to ice cream bible and has a plethora of recipes to try. In this case, we decided to use his recipe for black currant tea ice cream as a foundation. But we adapted it to use one of our most favorite tea flavors, Earl Greyer from The Republic of Tea. The black tea flavored with bergamot makes for a delicious and light ice cream.
One final note. Don’t feel like you have to wait for dessert to eat this ice cream. I suspect that many of you out there have had a scoop or two of ice cream for breakfast somewhere along the way. But now, you have the perfect accompaniment to a hot scone or fresh donut. Go ahead, after all, it’s tea.
Earl Greyer Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
1/2 cup whole milk
1 cup heavy cream
3/8 cup (75 grams) sugar
1/8 cup (8 grams) Earl Greyer loose leaf tea
3 large egg yolks
In a medium sauce pan (with a lid) over medium heat, gently warm the milk, 1/2 cup of heavy cream, the sugar, and the tea leaves. The idea is to heat the milk so the sugar is fully dissolved and you see some steam coming from the mixture. Remove from the heat, cover and let steep one hour.
In a bowl, (using your wicked awesome) whisk the three egg yolks together. In another bowl, pour in the other 1/2 cup of heavy cream and set a mesh strainer over it.
After an hour, re-warm the milk-tea mixture. While whisking the egg yolks, slowly pour in the warm milk mixture. Whisk constantly to avoid cooking the eggs. Once the milk team mixture is incorporated in egg yolks, pour it all back into the sauce pan. Heat the custard mixture over medium heat, stirring constantly. To ensure that you have fully cooked eggs, the custard must reach a temperature between 170F and 175F. An indication that this is done is when there is steam coming from the custard and it feels like it is starting to cook on the bottom of the pan. To test if the custard is ready, dip a spoon into the mixture and run your finger down the back of the spoon. If the trail left by your finger stays, the custard is ready.
When the custard has reached the right temperature, pour it through the mesh strainer and into the rest of the heavy cream. Whisk to combine with the bowl set over in an ice bath to cool it quickly. This must chill for at least eight hours. Overnight is even better. Once the custard is chilled, churn in the ice cream maker of your choice according to the manufacturer’s directions.
Eating the ice cream right out of the churner, which is very tempting, yields a lovely soft-serve texture. Put it all back in the freezer for a few hours will yield something more like a traditional ice cream. If you serve it frozen, it’s best to remove the ice cream from the freezer for about five minutes before serving. Makes about 1 pint.