Cinnamon Plum Tea Ice Cream

A warming, yet delicately fruity and floral blend, Rishi Cinnamon Plum Tea contains the sweetness of currants, the tartness of hibiscus, the warmth of cinnamon, and the natural sweetness of fruity plum and earthy licorice root. It's excellent as an autumn drink, but it's equally delicious as ice cream.
Cinnamon Plum Tea Ice Cream
Makes about 1 quart

2 cups whole milk
2 T Rishi Cinnamon Plum tea
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup sugar
3 T honey

In a heavy 2 quart saucepan, cook the milk over medium heat until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and stir the tea into the hot milk. Let cool to room temperature, then cover and refrigerate at least 4 hours, but preferably overnight.

Strain the milk through a fine-mesh sieve into a bowl gently pressing on the tea with the back of a spoon to extract their liquid. In a heavy 2 quart saucepan, combine the tea-infused milk and 1 cup of the cream. Cook over medium heat until bubles form around the edges of the pan, about 5 minutes.

Meanwhile, combine the egg yolks, sugar, and remaining 1/2 cup cream in a bowl. Whisk until the sugar dissolves. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Pour egg mixture into the saucepan and add the honey. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let boil. Strain through a fine mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 2 days, before serving.

Delicious on its own, this ice cream would also make a fantastic ice cream sandwich stuffed between ginger snaps or oatmeal raisin cookies.  And it would be equally at home next to a warm slice of gingerbread or apple pie.

Read Lo's story about Cinnamon Plum Tea on

1 comment:

Dinetonite said...

Thanks for a great feast for my eyes. Now I am ready to cook! Happy Thanksgiving!