English Breakfast ice cream
Preparation time: 2 hours
Cooking time: 20 minutes
Medium
Serves: 6
Description
Love black tea with milk and honey? Feel like making ice cream? This recipe is for you. Goes well with berries and shortbread, but great on its own.
Ingredients
- 2 cups half-and-half (or heavy cream if you want a richer ice cream)
- 1 cup whole milk
- 6 egg yolks
- 1/4 tsp salt
- 1/3 cup honey
- 3 bags of English Breakfast tea, or 6 teaspoons loose tea
Method
-
Separate the egg yolks and beat them until they’re just broken.
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In a heavy saucepan, heat the milk, cream, salt, and teabags until the liquid is hot.
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Whisk a little of the hot cream into the egg yolks; then pour the whole egg yolk mixture into the cream.
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Cook on a low flame, stirring continuously, until the custard coats the back of a spoon.
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Remove the custard from heat and stir in the honey.
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Strain the sweetened custard into a bowl and chill thoroughly in the refrigerator.
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Freeze according to the manufacturer’s instructions that came with your ice cream maker.
Tags
Dessert · TeaSpotted a problem with this recipe? Contact me