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Author Notes: This is a simple ice cream recipe that, although I've only made a few times, has gotten rave reviews and was even asked to be a birthday present for someone! For this, I used Fine Cooking's basic ice cream custard recipe and added orange zest and earl grey tea to jazz it up. Perfect for a lazy afternoon! —beijinggirl
Makes about 1 quart
- 2 cups whole milk
- 3/4 cup sugar
- pinches salt
- 4 tablespoons finely grated orange zest
- 1/4 cup best quality earl grey tea
- 4 large egg yolks
- 1 cup heavy cream
- Mix the milk, sugar and salt in a medium saucepan. Warm the milk mixture over medium-high heat, stirring occasionally until the sugar dissolves and tiny bubbles start to form, about 3-4 minutes.
- Stir the orange zest and tea into the warm milk mixture. Cover, remove from the heat and let sit for an hour and 15 minutes.
- Once the milk mixture has been infused, re-warm it over medium-high heat until tiny bubbles begin to form, about 1-2 minutes. Pour half of the warm milk mixture into the egg yolks whisking constantly to make sure the egg yolks don't curdle.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan until the custard thickens slightly, 4-8 minutes or 180?F. Immediately strain the mixture into the cold cream in the ice bath. Press firmly with a spoon to make sure all of the flavor is extracted.
- Chill the custard in the fridge for at least 4 hours and freeze in an ice-cream maker. Put in an air-tight container and let ice cream firm up in freezer until solid, about 3-4 hours.
- This recipe was entered in the contest for Your Best Citrus Recipe
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