English Breakfast ice cream

Submitted by: Theo Hummer
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.

Serves: 6
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: dessert · tea ·

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

1. Separate the egg yolks and beat them until they're just broken.

2. In a heavy saucepan, heat the milk, cream, salt, and teabags until the liquid is hot.

3. Whisk a little of the hot cream into the egg yolks; then pour the whole egg yolk mixture into the cream.

4. Cook on a low flame, stirring continuously, until the custard coats the back of a spoon.

5. Remove the custard from heat and stir in the honey.

6. Strain the sweetened custard into a bowl and chill thoroughly in the refrigerator.

7. Freeze according to the manufacturer's instructions that came with your ice cream maker.

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