Tea Ice Cream
This unique Victorian-era recipe infuses the delicate, aromatic notes of high-quality tea into a rich, creamy frozen dessert. A strong tea concentrate is brewed and sweetened, then blended with fresh heavy cream to create a sophisticated flavor profile that balances tannins with sweetness. The result is a smooth, refreshing ice cream that serves as an elegant conclusion to any meal or a delightful afternoon treat.
Ingredients
- 2 cups Heavy cream (Originally '0.5 seer'. Converted to modern volume (approx. 480ml). Use fresh, thick cream.)
- 1 cup Granulated sugar (Originally '0.5 ratal' (pound). Converted to modern volume.)
- 1 ounce High-quality loose leaf tea (Originally '2.5 tolas'. Use a high-quality black tea like Darjeeling or Earl Grey.)
- 1 cup Boiling water
- 1/2 teaspoon Vanilla extract (Optional, for taste.)
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Instructions
- 1Place the dry tea leaves in a heat-proof bowl or teapot. Pour the boiling water over the tea leaves. Cover the vessel and let it steep for exactly 3 minutes to extract a strong flavor without becoming overly bitter.
- 2Strain the tea liquid through a fine mesh sieve into a clean bowl, discarding the tea leaves. Allow the liquid to cool down completely to room temperature.
- 3Once the tea is cool, add the sugar and stir until fully dissolved. Pour in the heavy cream and mix well. If desired, add the vanilla extract for extra aroma.
- 4Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until hard (about 4 hours). If you do not have an ice cream maker, pour into a shallow container, freeze, and stir vigorously every 30 minutes to break up ice crystals until set.
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