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 InsideMilwaukee.com.
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 InsideMilwaukee.com.
1 comment:
Thanks for a great feast for my eyes. Now I am ready to cook! Happy Thanksgiving!
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