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
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Ingredients
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2 cups
whole milk
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3/4 cup
sugar
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Pinch
salt
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4 tablespoons
finely grated orange zest
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1/4 cup
best quality earl grey tea
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4
large egg yolks
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1 cup
heavy cream
Directions
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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.
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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.
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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.
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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.
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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.
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