Rating: ****
Nickname: "Gee, darling, is this Darjeeling?" infused Earl Grey, teasingly.
Cathy had a tea party picnic for her birthday a week or so ago, so I thought a new sort of tea ice cream would be appropriate for that. I made it using the same method as Chai version 2, with the change that I used 5 or 6 Earl Grey teabags in place of the chai spices.
The white chocolate idea came from an Eat Me Delicious muffin recipe that Cheryl found a while ago (and has been using as inspiration for a variety of different muffins). I simply added in 3/4 c. of white chocolate chips when the ice cream was almost done.
I like Earl Grey tea well enough, but I like the ice cream version of it far more. Since this and the Chai recipe both work so well, I should think of other tea flavors to try the same way. Any suggestions?
Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
Tuesday, June 22, 2010
Sunday, August 17, 2008
Chai
Final Rating: *****
Nickname: Please Chai to Control Yourself
I made this on Rowyn's moving day, as an afternoon reward for everyone who helped shift furniture and whatnot. The full story of both iterations can be found here: A Tale of Two Ice Creams.
I started with this Elise.com recipe, but I was a bit random on spices. Put in cinnamon, cardamom, allspice, cloves, then numerous shakes of pre-made "chai spice."
Version 1 ***:
Followed above recipe, but with 4 egg yolks instead of 6. Still too eggy. Very thick and custardy, which didn't seem appropriate for the flavor.
Version 2 *****:
Simplified and left out eggs entirely. Steeped spices then tea in 2c regular cream and 1c milk. Strained and stirred in sugar. Chilled and froze.
This comes out much lighter and more melt-in-your-mouthier, and therefore all around better. Do this again for other tea-related recipes.
They're both yummy, though. This was my mom's favorite flavor, and prompted a quote from Rowyn's mom along the lines of "this is the sort of thing that makes you believe in heaven."
Nickname: Please Chai to Control Yourself
I made this on Rowyn's moving day, as an afternoon reward for everyone who helped shift furniture and whatnot. The full story of both iterations can be found here: A Tale of Two Ice Creams.
I started with this Elise.com recipe, but I was a bit random on spices. Put in cinnamon, cardamom, allspice, cloves, then numerous shakes of pre-made "chai spice."
Version 1 ***:
Followed above recipe, but with 4 egg yolks instead of 6. Still too eggy. Very thick and custardy, which didn't seem appropriate for the flavor.
Version 2 *****:
Simplified and left out eggs entirely. Steeped spices then tea in 2c regular cream and 1c milk. Strained and stirred in sugar. Chilled and froze.
This comes out much lighter and more melt-in-your-mouthier, and therefore all around better. Do this again for other tea-related recipes.
They're both yummy, though. This was my mom's favorite flavor, and prompted a quote from Rowyn's mom along the lines of "this is the sort of thing that makes you believe in heaven."
Wednesday, September 12, 2007
Red Tea
Rating: **
Steep 4 tea bags and a vanilla bean in milk for 20 minutes, simmering. Then mix it into a custard base.
Problem: came out too eggy. Probably should have used better measurements (rather than random) for the milk & cream, and shouldn't have used the whites of the eggs.
Note: don't do custard at all (see Chai).
Steep 4 tea bags and a vanilla bean in milk for 20 minutes, simmering. Then mix it into a custard base.
Problem: came out too eggy. Probably should have used better measurements (rather than random) for the milk & cream, and shouldn't have used the whites of the eggs.
Note: don't do custard at all (see Chai).
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