Erik and I ran out of buttermilk ice cream, and I’ve been craving ice cream all week. So, naturally, this week I made more ice cream!
And to make it different, I decided to try an ice cream recipe out of BraveTart, which, in Erik’s words, was “the perfect consistency.” Granted, we had just about finished a bottle of wine at this point and all ice cream was bound to taste good, but I do think it was particularly light and creamy.
This recipe uses a double vanilla base and steeps in some black tea for the additional flavor, and comes together easily.
Start by heating the heavy cream and whole milk in a 3 quart saucepan over medium heat until it begins to simmer, stirring occasionally.
Add the vanilla bean and when the mixture begins to bubble, remove from heat and cover, allowing to steep for 30 minutes.
Meanwhile, in a a medium bowl, whisk together the sugar, egg yolks and salt. Set aside.
Return the milk mixture to medium heat to bring to a simmer. Remove from heat and add the black tea (I used Earl Grey) and steep off the heat for five minutes.
Strain through a fine mesh sieve into a large bowl. Pour the egg yolk mixture into the saucepan, and slowly whisk the warm, strained cream mixture into the pan.
Return pan to medium-low heat and cook, stirring constantly, until steaming hot. Strain through the fine mesh sieve again into a medium bowl. Stir in the vanilla extract and the vanilla bean (that came out when you strained out the tea).
Cool to room temperature. Cover and refrigerate overnight.
When ready to churn, do so in an ice cream maker following the manufacturer’s instructions. While the ice cream is churning, put the container you intend to store it in in the freezer.
Transfer ice cream into container and freeze until ready to serve (at least 4 to 6 hours).
We had ours in little mugs, because that’s my favorite way to eat ice cream. Plus, this little whale mug says “low tide” when you get to the bottom, which always makes me happy.
Black Tea Ice Cream
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cup + 2 tablespoons (6 ounces) sugar
- 7 egg yolks
- 1/2 teaspoon salt
- 3 tablespoons loose black tea
- 1 tablespoon vanilla extract
- In a 3 quart saucepan, heat heavy cream and milk over medium heat to a simmer.
- Add vanilla bean and stir until it begins to bubble. Remove from heat, cover, and allow to steep for 30 minutes.
- In a medium bowl, whisk together the sugar, egg yolks and salt.
- Return the cream mixture to medium heat to bring to a simmer. Add black tea, remove from heat, and allow to steep for 5 minutes.
- Strain cream mixture through a fine mesh sieve into a large bowl, saving the vanilla bean.
- Transfer egg mixture to the saucepan. Slowly whisk in the warm cream mixture.
- Return pan to medium low heat and cook, stirring constantly, until mixture begins to steam.
- Strain through a fine mesh sieve into a medium bowl. Add the vanilla extract and reserved vanilla bean and stir to combine. Allow to cool to room temperature before covering and refrigerating overnight.
- Churn ice cream in ice cream maker according to manufacturer’s instructions. Freeze for 6 hours before serving.