We All Scream For Tea-Infused Ice Cream by G-Free Foodie
We’re lucky enough to try tons of teas in the Love With Food offices, with the best ones making it into our boxes and our store. I’m always looking for flavors to combine, and honestly, I’m always ready to eat ice cream. Scoop of pistachio at 8am? With some fresh fruit and a cup of coffee, I’m willing to call it breakfast of champions.
So I decided to try infusing my favorite chocolate ice cream recipe with tea - and the results were so delish, I had to share them with you! The perfect tea-tastic treat, no matter what time of day.
“Breakfast in Paris” Dark Chocolate Ice Cream
- 2 1/4 cups whole milk
- 2 1/4 cups heavy cream
- 3 Breakfast in Paris tea bags (or other black tea)
- 1 1/8 cups granulated sugar
- 1 1/8 cups Dutch process cocoa
- 2 large eggs
- 2 large egg yolks
- 12 ounces bittersweet chocolate, chopped
In a large saucepan, combine the whole milk and heavy cream over medium-low heat, and place the tea bags into the mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the tea bags and discard.
Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a thin chocolate pudding. Transfer the chocolate mixture to a bowl and cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
Pour the chilled custard into the freezer bowl of an ice cream machine, and churn for about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Enjoy!
