Sweet-Tea Ice Cream
Write a review
- 4 cups half-and-half
- 1 cup firmly packed light brown sugar
- ¼ cup fresh lemon juice
- 2 family-size tea bags
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- 2 teaspoons vanilla extract
- 12 egg yolks
- Garnish: blackberries, fresh mint, fresh lavender
- In a medium saucepan, combine half-and-half, brown sugar, lemon juice, tea bags, reserved vanilla seeds, and vanilla. Heat over medium-high heat until mixture just begins to boil; remove from heat.
- In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot cream mixture in a slow steady stream into yolks, whisking constantly. Add another 1 cup cream mixture, whisking to combine. Transfer mixture back to saucepan.
- Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon or until mixture registers 170° on a deep-frying/candy thermometer. Pour mixture through a mesh sieve, and strain into a stainless-steel bowl set in an ice-water bath. Let cool completely, stirring often.
- Freeze in an ice-cream maker according to manufacturer’s instructions. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze until firm, approximately 2 hours. Garnish with blackberries, mint, and lavender, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/