Ingredients
- 1 qt of light cream
- 1.5 cups of sugar
- 7 tea bags (I used Lipton)
- 1 cup of 1% milk
Methods
- Heat cream to 175 degF.
- Turn off the heat and add sugar.
- Steep the 7 tea bags in the hot cream. Stir and just let it sit for at least 30 minutes. Squeeze the tea bags before removing them, if you'd like.
- Add the milk to thin the mixture a bit.
- Let the mixture chill in the refrigerator overnight or leave it in the freezer for an hour or so.
- Churn it in the ice cream machine! Approximately, say, 45-50 minutes.
- Harden in the freezer.
Note: I've been finding that the viscosity affects the amount of air that can be put into the ice cream. Longer churn time is better, too. There seems to be thickening really happening at around 40 minutes and the last 10 minutes is where lots of air gets incorporated.
Posts
tuesday, 20 january, 2009 14:20 MAT
ReplyDeletedoes jennifer make anything besides ice cream ?? =P
,` )
nothing else worth posting. :P
ReplyDeletejennifer made a secret ice cream for a fellow lab mate. i had a bite, and went crazy. crazy, because the flavor was so familiar, so delicious -- but i could not identify it. when i was told it was milk tea ice cream, a flood of memory came to me, of days in macau when i would have fragrant, creamy milk tea on a daily basis. jennifer then made me my own tub of milk tea ice cream, and i nearly died and went to heaven...
ReplyDelete