Earl Grey Tea Ice Cream
Here’s another recipe from the book, and it’s one of my favourites. I tasted it first at an ice cream shop in Boston, and I didn’t expect to like it half as well as I did. Now, as I play around with the ice cream and learn more about chemistry, I know that the tannins in tea cut sweetness. Earl Grey tea generally has a mix of different black teas, including Darjeeling and China tea, but it is the bergamot that really make it distinctive. If you want an adult ice cream that will surprise your guests, this is one to try. It’s especially fantastic with a chocolate cake!
EARL GREY (TAE) ICE CREAM
- 130g + 2 tablespoons sugar
- 5 egg yolks
- 240 ml cream
- 250 ml milk
- 6 Earl Grey tea bags or the loose leaf equivalent.
What to do:
- 1. Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer.
- Add the tea and allow to sit for 10 minutes.
- Bring back to a low simmer, stir, and remove the tea bags.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into the pan and place over low heat.
- Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
- Immediately remove from the heat.
- Transfer the custard into a small container, cover, and refrigerate until cool (5C).
- Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
- Fold the cream (gently stir) into the custard.
- Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
- If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
Yield: 8 servings
To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool
This entry was posted on Wednesday, July 9th, 2008 at 5:26 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.