- How To Make Tea-Infused Ice Cream
This tea-infused ice cream recipe will ignite your curiosity, shake your senses, and toss up the unexpected. We aim to combine more contemporary creations fused with a unique ethnic edge. You can infuse it with any of our fruity or flavored teas. From an exotic Mango Lassi to a classic Cream of Earl Grey, we have plenty of options to explore. Time to upgrade your homemade ice-cream game!
1) Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer until it is very thick - 3 to 5 minutes.
2) Place the milk, cream, and loose leaf tea in a medium saucepan, and bring mixture to a boil. Remove from heat; cover, and let steep for 10 minutes. Strain the loose leaf tea, and return the mixture to a boil. Gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixture to the saucepan. Once the milk is fully incorporated into the eggs, return the mixture to the pot and heat over medium heat, stirring with a wooden spoon, until thickened.
3) Heat up combined mixture over medium heat, whisking constantly, until thick enough to coat the back of a spoon. Strain the mixture into a bowl set in the ice bath, and chill completely. Freeze in an ice-cream maker until the ice cream holds its shape. Transfer the ice cream to a metal loaf pan, cover with plastic wrap, and freeze until firm.
4) Do a quick taste test - if it tastes well-infused, you're ready to serve. If not, stir in 1 more tablespoon of loose leaf tea, cover, and steep for another 3-4 hours, tasting after each hour.