Awake Custard-Cream

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For a savory dessert, I decided to try my hand at English Tea flavored Ice Cream, or in this case “Custard Cream.”

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Now that I have attempted a few recipes, I understand that the ice cream techniques that include simmering egg yokes with the milk and sugar mixer before refrigerating overnight are actually “custards”.  While it takes some extra work and patience to wait to freeze the mixture until the next day, it is definitely worth it!  The result: the most creamy ice cream with texture and firmness matching any store bought ice cream.

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Since I am not a huge fan of Earl Gray Tea, I modified the recipes I poured over to substitute my favorite Tazo Tea: Awake English Breakfast.

Earl Grey Tea Ice Cream
makes about 1 quart

1 cup whole milk
2 cups half and half (can use heavy cream for a richer ice cream)
3/4 cup sugar
5-6 Earl Grey tea bags
5 egg yolks

  • Warm the milk, half and half, and sugar in a saucepan. Remove from heat, place tea bags in the pan, cover and steep at room temperature for an hour. Remove tea bags.
  • Rewarm tea-infused milk. Whisk egg yolks together in a separate bowl.Slowly pour the milk mixture into the bowl with egg yolks, whisking constantly.
  • Return the milk and egg mixture to the saucepan, and cook over medium heat, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the spatula.
  • Cool the mixture, and freeze in your ice cream maker.

 

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After bringing the milk, half-and-half, and sugar to a boil, I reduced the heat to steep 5 tea bags for 1 hour.  Then, I cooled the mixture and added the egg yokes.  Finally, I refrigerated the mixture in a Tupperware overnight before pouring it into my Cuisinart Ice Cream Maker. (Major deal – I found this kitchen gadget on clearance a few months ago at Sur La Table – Of course, I could not resist the purple! It must have been fate!)IMG_6492

The result was delicious!  I am so impressed that this recipe created a great texture – as close to hard ice cream as I have ever seen in a homemade ice cream.  I think it is the “custard” (i.e. use of eggs) that makes this velvety texture that perfectly emulates store bought dessert!

Yumm-O! :)

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