2 cup cream
1 cup whole milk
1 cup sugar
4 tablespoons Irish Breakfast Tea
6 egg yolks
In a medium saucepan, combine milk, cream and tea leaves. Bring to a full boil then remove from heat. Allow tea to seep in the milk/cream mixture for 15 minutes. Meanwhile, using a mixer, beat the eggs and the sugar together until it forms a ribbon (if you drip a line of the batter from the beater over the rest of the batter, it leaves a “ribbon” and then disappears). Strain the tea leaves out of the cream mixture and discard them. Return the cream mixture to low heat and bring to a slow simmer. Add a tiny bit of the cream mixture to the egg, whisking briskly, to temper the eggs. The cream mustn’t be too hot or it will curdle the egg mixture. If this happens, you must start again. Slowly whisk together the remaining cream mixture with the egg mixture. Pour the egg/cream mixture into a clean pot and gently bring to a slow simmer. This will cook the eggs and prevent possible bacteria from forming. Strain into a clean bowl and discard any solids remaining. Place the mixture in the refrigerator and allow to cool, about 3 hours (or over night), until chilled. Pour into ice cream maker and continue according to the manufacturer’s directions.
This my submission for this month’s TeaChef competition. I was excited they picked me to participate and it was fun to create a recipe using tea. I really enjoy green tea ice cream (which is usually made with matcha- green tea powder- not loose tea) and thought that Irish breakfast would make good ice cream as well. I was right- it’s kind of malty which complements the creaminess of ice cream. Plus I am looking forward to warmer weather and what goes better with warm weather than ice cream?