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Recipes San Francisco

Golden Monkey Ice Cream (Black Tea Ice Cream)

March 16, 2010

Not too long ago I was visiting Peter at Red Blossom Tea Company–I was going on a little about the ice cream maker I had just purchased and not really had a chance to use yet. P’s sister, Alice, jumped in talking about some ice cream she had made with their Golden Monkey tea. Now, Alice has taste in food. So I shaped up and listened. And I got sent home with some tea to make the magic, along with some instructions which I’ve re-posted here.

1 qt Strauss family creamery whole milk (or other good quality organic dairy)
or
1 pt whole milk 1 pt heavy whipping cream (for softer, creamier result)
2/3 C sugar
2/3 C water
2 T mirin
~1 C (4-5 large tea bags) loose leaf high quality organic Golden Monkey or other organic black tea, stuffed into large tea bags (or prepare to have a messy straining process, that’s fine too)

Bring 1-2 C of the milk or cream to a steeping temperature (about 195 degrees, not simmering yet) and add the tea bags. When milk begins to color, turn heat off and pour tea bags and steeped milk into container with the rest of the milk. Reserve for 2-4 days in the refrigerator, shaking/turning to mix once in a while. This part of the process is important to get the infusion process going.

At the same time, heat the water and sugar together and bring to a light simmer, cooking until beginning to color a tea color. Add mirin and remove from heat immediately. Mix, and add to milk mixture.

Use your ice cream maker as directed.

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