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Makes 1 quart
cups heavy cream
tablespoons light corn syrup
tablespoons cream cheese, softened
bags, Darjeeling tea
1-inch cinnamon sticks
green cardamom pods, crushed to reveal seeds
- In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
- In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup; bring to a boil over medium-high heat. Cook for 4 minutes.
- Stir in cornstarch slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
- Place cream cheese and salt in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then, whisk in remaining milk mixture.
- Add tea, green cardamom pods, cinnamon sticks, cloves, and star anise to milk mixture and steep for 30 minutes. Strain tea and spices removing as much liquid as possible.
- Allow mixture to chill before processing in an ice cream maker. Transfer ice cream to a storage container and freeze until set.
- This recipe was entered in the contest for Your Best Ice Cream
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