1 hr 20 mins
Every morning I have a big mug of black tea with a little sugar and milk in it. A huge fan of green tea ice cream, I set out to turn my morning beverage of choice into a frosty treat. This recipe is based on David Lebovitz's amazingly delicious vanilla ice cream recipe.
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Units: US | Metric
- 1Combine milk, salt, and sugar in a medium saucepan on med-high heat. Stir frequently until the sugar has dissolved and the milk is about to reach boiling point, but do not let the milk boil.
- 2Take the pan off the heat, and continue to stir for several seconds. Add three tea bags to the milk, and let them steep for as long as their directions indicate (I steeped mine for 3 minutes). Remove, squeezing excess liquid out of the bag before discarding it.
- 3Stir together egg yolks in a bowl, very gradually adding in the hot milk mixture so as not to cook the eggs. When both have been combined, pour the mixture back into the pan.
- 4Before returning to the stove, pour the heavy cream into a large bowl and have a fine mesh strainer handy for when your egg/milk mixture is done.
- 5Put the egg/milk mixture on the stove over medium heat, and stir frequently to prevent solids from forming on the bottom of the pan. When the mixture is thick enough to coat the back of a wooden spoon, and BEFORE it boils, pour into the cream through the strainer.
- 6Stir to combine, cover, and chill in the refrigerator for at least an hour. Freeze according to your ice cream maker's directions.
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Nutritional Facts for Black Tea Ice Cream
Serving Size: 1 (118 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 437.5
- Calories from Fat 308
- Total Fat 34.2 g
- Saturated Fat 20.4 g
- Cholesterol 271.7 mg
- Sodium 82.0 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 0.0 g
- Sugars 25.1 g
- Protein 4.9 g
The following items or measurements are not included:
black tea bags