If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have had a bit of a love affair with lapsang souchong tea this year- making sauces and glazes for pork, tofu and sweet potatoes. But recently, we had a wonderful cocktail at the Squeaky Bean in Denver. It was made with smokey mezcal, cassis, lime and ginger. I instantly thought of the tea and how I might incorporate it into a drink. But then I decided it might be perfect in an ice cream. A custard steeped with tea and orange peel, with just a gentle hint of cassis folded in, it is an entire tea party in one bite. And it is AMAZING with theminx's miso caramel. —savorthis
Makes 1 tub
- 1 1/2 cups whole milk
- 1 1/2 cups cream
- 1 large orange
- 2 teaspoons lapsang souchong tea (or 2 tea bags)
- 1 cup sugar
- 1 teaspoon vanilla
- 9 large egg yolks
- 1 pinch salt
- 3 tablespoons cassis
- Use a peeler to peel orange being careful to not get any pith. If necessary, use a sharp knife to remove any. Chiffonade 2 T and set aside. Place the rest of zest in a pot with milk, cream and tea bags and heat to a gentle simmer for a minute. Turn off heat and steep for 15 minutes. Mixture should have a subtle, smokey tea flavor. Strain and return to pot.
- Fill a large bowl with ice water and place a second bowl inside. Have a strainer ready.
- Whisk egg yolks with 3/4 c sugar until slightly thickened and paler in color. Heat milk mixture to simmer again and add a bit to eggs whisking briskly. Return all to pot and simmer, whisking, until it begins to thicken. It should be pourable, but still coat the back of a spoon.
- Pour custard through strainer into bowl in ice and stir until mixture is cool. Stir in cassis and salt, adjusting for taste. Place mixture in fridge until cold, then churn in ice cream maker according to instructions.
- Heat remaining 1/4 sugar with 1/4 cup water and simmer remaining zest for 5 minutes. Drain, spread out on wax paper and allow to try. Toss with a bit of sugar. When ice cream is done, fold zest in, pack into containers and chill in freezer until ready to eat.
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Recipe with Tea
- This recipe was entered in the contest for Your Best Ice Cream
Finger Foods for the Fourth
The best summer appetizers
Finger foods for the Fourth.
Warning: You might be offended.
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.