Tea Infused Ice Cream for Summer
Tea Infused Ice Cream for Summer
Sugar, spice, and everything ice!
Looking for a summer treat? These tea infused ice cream pops are perfect!
What you need
- 350ml heavy cream
- 150ml milk
- Our suggested teas for infusion - 3tbp of Matcha or 50g/20 teabags of Chamomile Blossom or 35g/12 teabags of Malabar Chai
- 150g sugar
- 4 egg yolks
- 1.5tsp vanilla extract for matcha ice cream
- 2tbp honey for chamomile ice cream
The only difference in ingredients will be the infusion of tea.
How to make Matcha Ice Cream
- Using a saucepan heat the milk.
- Add sugar and Matcha to hot milk and stir.
- In a separate heat-proof bowl, whisk the egg yolks together.
- Then slowly pour the warm milk into the egg yolks and continue to whisk till mixture thickens.
- Note: Make sure the milk is not too hot when pouring over eggs and that you keep whisking on.
- Place this in the freezer for 5 hours.
- In a separate bowl add heavy cream, vanilla extract and whip together till soft peaks form.
- Now take out the mixture from the freezer and whip together with the cream using an electric hand mixer.
- Place back in the freezer overnight or at least 8 hours.
How to make Chamomile Ice Cream
- Using a saucepan heat milk.
- Add sugar and honey to hot milk and stir.
- In a separate heat-proof bowl, whisk the egg yolks together.
- Remove pan from heat, add the Chamomile Blossoms tea. Let it steep for 10 minutes, then strain milk into a clean pan.
- Then slowly pour the warm milk into the egg yolks and continue to whisk till mixture thickens.
- Place this in the freezer for 5 hours.
- In a separate bowl add heavy cream and whip till soft peaks form.
- Now take out the mixture from the freezer and whip together with the cream using an electric hand mixer.
- Place back in the freezer overnight or at least 8 hours.
How to make Chai Ice Cream
- Using a saucepan heat milk.
- Add sugar to hot milk and stir.
- In a separate heat-proof bowl, whisk the egg yolks together.
- Remove pan from heat, add the Malabar Chai tea. Let it steep for 10 minutes, then strain milk into a clean pan.
- Then slowly pour the warm milk into the egg yolks and continue to whisk till mixture thickens.
- Place this in the freezer for 5 hours.
- In a separate bowl add heavy cream and whip till soft peaks form.
- Now take out the mixture from the freezer and whip together with the cream using an electric hand mixer.
- Place back in the freezer overnight or at least 8 hours.
Scoop the ice cream into popsicle molds if you want them to be fun pops. Either way they are delicious and a great way to beat the heat this summer!
