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?
dats nice – never try them b4 cept for mathca…congrats
As a proud you owner of an ice cream machine, I’d like to say thanks for this post. I’ll be trying you your recipe 🙂
That sounds really great, very interesting idea. I no longer own an ice cream makeer, so I’ll just drool from afar.
I love green tea ice cream, too. I bet this is delicious – can’t wait to start making ice cream this. Aren’t ice cream makers just the best invention ever?
Great recipe! I’ve lately been craving ice cream and guzzling more tea than normal…I think I may have found the happy median…
What a clever idea! And the picture’s so pretty.
Lovely–a black tea ice cream infusion! I did a web search hoping other foodies were doing this (assuming they were). This could work for any flavor of tea you can imagine!
Right now I’m chilling an ice cream base from cream, egg yolk, sugar, agave nectar and a strong infusion of mint green tea (I used Yogi brand kyoto mint). It has a very subtle mint/green tea flavor which I think is very accesible to all. I can’t wait to taste it as ice cream. I tinted it green as an early St. Patty’s Day treat.
Cheers to you!