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Author Notes: This ice cream features all the best parts of tea smoked duck - smoky, complex black tea, cinnamon, star anise, orange, soy and ginger. The sweetness of the of the spiced ice cream is balanced by the savory smokiness of the tea, the bite of the ginger, and the creamy duck fat. A deeper orange flavor is achieved by using both bright, fresh orange zest and bittersweet orange marmalade. —Derek Laughren
Makes about 6 cups
- 2 cups heavy cream
- 2 cups whole milk
- 50 grams loose lapsang souchong (smoked tea)
- 1 cinnamon stick, 3"
- 3 star anise, crushed with a heavy bottomed pot
- 30 grams ginger, peeled and thinly sliced
- 4 tablespoons duck fat
- Zest of one orange
- 2 tablespoons orange marmalade, best quality possible
- 3/4 cup sugar, divided use
- 5 egg yolks
- 2 tablespoons soy sauce
- 1/2 cup candied orange peel, finely chopped
- Combine the cream, milk, lapsang souchong, ginger, star anise, cinnamon, orange zest, marmalade, duck fat, ginger, and 1/4 cup of the sugar in a heavy bottomed pot. Bring to just below a simmer, stirring constantly. Remove from heat, cover, and steep for 30 minutes.
- Strain the mixture through a fine chinois. Return the mix to the pan over med-low heat.
- Whisk the egg yolks with the remaining sugar and the soy sauce in a separate bowl, and slowly whisk in 1/2 cup of the cream mixture. Add the egg/cream mixture back into the pot, stirring constantly. Continue to stir over med-low heat until the mixture reaches nappé consistency. Strain through a fine chinois into a stainless steel bowl and cool over an ice bath.
- Churn the mixture in an ice cream machine. Once it reaches soft serve consistency, fold in the candied orange peel. Transfer to airtight containers and freeze until needed.