Make Ahead

Orange-Scented Smoked Tea Ice Cream

August 24, 2012
2 Ratings
  • Makes 1 tub
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

What You'll Need
  • 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
  1. 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.
  2. Fill a large bowl with ice water and place a second bowl inside. Have a strainer ready.
  3. 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • aargersi
  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • savorthis
  • Carolina Barlow
    Carolina Barlow
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

5 Reviews

Carolina B. April 30, 2019
I LOVE Lapsang Souchong and this was a big hit at last nights dinner party! First time I tried this ice cream I used too much tea (bc I love it so much) but the finish tasted a little bitter so this time I held back and followed the recipe - although substituted a tablespoon of blackberry jam for the cassis (several guests don't drink) - and the flavor turned out perfectly creamy warm & subtle .. next time I'll plan to have a bottle of blackcurrant italian soda on hand just to see how it goes.
aargersi February 24, 2013
This is some damn good ice cream - I will be sad when it's gone and will have to make it again soon.
savorthis February 24, 2013
Yay! I am so glad you tried it and liked it.
Beautiful, M. February 22, 2013
This sounds absolutely wonderful.
savorthis February 24, 2013
Thank you!