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

  1. Using a saucepan heat the milk.
  2. Add sugar and Matcha to hot milk and stir.
  3. In a separate heat-proof bowl, whisk the egg yolks together.
  4. Then slowly pour the warm milk into the egg yolks and continue to whisk till mixture thickens. 
  5. Note: Make sure the milk is not too hot when pouring over eggs and that you keep whisking on.
  6. Place this in the freezer for 5 hours.
  7. In a separate bowl add heavy cream, vanilla extract and whip together till soft peaks form.
  8. Now take out the mixture from the freezer and whip together with the cream using an electric hand mixer.
  9. Place back in the freezer overnight or at least 8 hours.

How to make Chamomile Ice Cream

  1. Using a saucepan heat milk.
  2. Add sugar and honey to hot milk and stir.
  3. In a separate heat-proof bowl, whisk the egg yolks together.
  4. Remove pan from heat, add the Chamomile Blossoms tea. Let it steep for 10 minutes, then strain milk into a clean pan.
  5. Then slowly pour the warm milk into the egg yolks and continue to whisk till mixture thickens.
  6. Place this in the freezer for 5 hours.
  7. In a separate bowl add heavy cream and whip till soft peaks form.
  8. Now take out the mixture from the freezer and whip together with the cream using an electric hand mixer.
  9. Place back in the freezer overnight or at least 8 hours.

How to make Chai Ice Cream

  1. Using a saucepan heat milk.
  2. Add sugar to hot milk and stir.
  3. In a separate heat-proof bowl, whisk the egg yolks together.
  4. Remove pan from heat, add the Malabar Chai tea. Let it steep for 10 minutes, then strain milk into a clean pan.
  5. Then slowly pour the warm milk into the egg yolks and continue to whisk till mixture thickens.
  6. Place this in the freezer for 5 hours.
  7. In a separate bowl add heavy cream and whip till soft peaks form.
  8. Now take out the mixture from the freezer and whip together with the cream using an electric hand mixer.
  9. 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!

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