Tea Cream Powder
Tea Cream Powder
Ice cream tea (other than matcha green kind)?
I have a friend who wants to make tea ice cream beyond the matcha green powder based kind. Oolongs, puerhs, jasmines, black, etc. They're having a hard time doing and end up with a watery kind of mixture instead. The ground up and steeped versions of infusing the teas don't seem to work.
How should we modify the recipe? I think the tea is way too acidic and breaks down the milk fat and heavy cream fat so they are unable to form an ice cream texture. I've heard suggestion of using a different base like coconut or something. What do the chemistry folks have to say about this?
Earl Grey Tea Ice Cream
makes about 1 quart
1 cup whole milk
2 cups half and half (can use heavy cream for a richer ice cream)
3/4 cup sugar
5-6 Earl Grey tea bags
5 egg yolks
* Warm the milk, half and half, and sugar in a saucepan. Remove from heat, place tea bags in the pan, cover and steep at room temperature for an hour. Remove tea bags.
* Rewarm tea-infused milk. Whisk egg yolks together in a separate bowl. Slowly pour the milk mixture into the bowl with egg yolks, whisking constantly.
* Return the milk and egg mixture to the saucepan, and cook over medium heat, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the spatula.
* Cool the mixture, and freeze in your ice cream maker.
I think you could use other teas in place of the Earl Grey
All About: Tea Tree Oil
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