Sweet-Tea Ice Cream

Sweet-Tea Ice Cream
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  1. 4 cups half-and-half
  2. 1 cup firmly packed light brown sugar
  3. ¼ cup fresh lemon juice
  4. 2 family-size tea bags
  5. ½ vanilla bean, split lengthwise, seeds scraped and reserved
  6. 2 teaspoons vanilla extract
  7. 12 egg yolks
  8. Garnish: blackberries, fresh mint, fresh lavender
  1. 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.
  2. 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.
  3. 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.
  4. 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/


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