Tag Archives: Tea

Awake Custard-Cream


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


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.


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.



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! :)

Heavenly Earl Gray Tea Cookies


Wow! Heavenly Tea Cookies!

Nate and I recently discovered this incredible Tea House in Geneva, NY on the top of Seneca Lake.  It is a delicious British Eatery called DallyWater’s.  We passed by on our way to the Finger Lakes’ wineries and had to stop in.  We had the most delicious tea, pastries, and finger sandwiches – cucumber with mint cream cheese – my fave!  When they bring out your tea selection, it is accompanied by scrumptious tea biscuits.


tea menu


I picked Coronation Chicken and Cucumber with Mint Cream Cheese. Nate picked Egg with Celery & Dill Mayonnaise. They were all so amazing!!! :)

This is my attempt to recreate the magic of those DallyWater cookies:


I started with Tazo English Breakfast Tea and Earl Gray Tea – 2 bags of each.


I combined the tea with Confectioner’s Sugar, Flour, Course Salt in a large bowl.  (I love my family heirloom PYREX mixing bowls! Makes me homesick for my Mom!)


 Here is the recipe I used for general guidance:

Earl Grey Tea Cookies
from Martha Stewart’s Cookies

2 cups flour
2 tbsps finely ground Earl Grey tea leaves (from about 4 bags)
   **I used 2 Earl Grey bags + 2 Awake English Breakfast bags
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 tbsp orange zest, finely grated

Whisk together flour, tea, and salt in a bowl. Beat together butter, confectioners’ sugar, and orange zest on medium speed until pale and fluffy (about 3 minutes). Reduce speed to low and gradually mix in flour mixture until just combined. Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Roll in parchment to 1 1/4 inches in diameter. Freeze until firm (1 hour). Preheat oven to 350°F. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature for up to 5 days. Makes 8 dozen.

Helpful Links: http://userealbutter.com/2008/12/04/earl-grey-tea-cookies-recipe/


%d bloggers like this: