Here’s another attempt at ice cream making! The ice cream texture turned out really well, but was again too sweet for my liking. I would reduce the amount of honey next time. The honey taste was slightly overpowering, and I would use lighter honey will a more subtle taste next time.
I previously tested 2:1 and 1:1 ratios of cream to milk, and found 2:1 too rich and fatty tasting, so I’m sticking to 1:1. I also reduced the amount of eggs to 3, to make it less “eggy”-tasting. Eggs are essential though, and I have not successfully executed an eggless ice cream recipe without it being rock-hard.
1.5 cups milk
1.5 cups heavy cream
1/4 cup sugar
pinch of salt
2 tbsp dried lavender
1 tsp vanilla extract
3 egg yolks
1/2 cup honey
Heat milk, cream, sugar and salt till just boiling. Turn off heat and add dried lavender. Let steep for about an hour.
Whisk egg yolks till creamy. Add vanilla extract and continue stirring. Set a fine-mesh strainer over egg yolks and slowly strain and whisk in hot cream mixture. Place the mixture on the stove over a saucepan filled about 1/3 with water*. Heat and continue whisking until mixture thickens and coats the back of a spoon (or until 175F).
(*Note: you can also heat the mixture directly in a saucepan without the steam bath but I found it easier to prevent over-heating with the steam bath.)
Let the custard cool completely in the fridge.
Churn the cream!
So.. I recently got a ice cream maker. Here’s my first attempt at making ice cream. It turned out pretty well except it was a bit too sweet for my liking. I’m not sure if decreasing the sugar will change the texture of the ice cream though.
6 tea bags of high quality earl grey tea
1 1/2 cups 2% milk
3/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
In a small pot, heat up milk to a simmer. Add tea, remove from heat and let steep for the normal amount of time (about 5 minutes).
In a medium bowl, whisk egg yolks with sugar until they start to turn light in colour.
Slowly add the warmed milk mixture to the eggs, whisking all the time (you need to add a bit of the milk at a time so that the eggs don’t curdle).
Once the milk is fully incorporated into the eggs, return the mixture to a water bath (metal bowl on top of a pot with boiling water), add salt, stirring with a wooden spoon/whisk, until thickened. The mixture should coat the back of a spoon and hold a line.
Pour mixture into cold cream and add vanilla. Mix until combined.
Put in fridge to cool down for at least 4 hours. If you want to speed up the cooling process, you can place the bowl with the ice cream mixture into an ice bath and stir (it will still take a few hours to fully cool down though).
Make ice cream in ice cream machine, according to manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for a couple of hours for it to completely firm up.
Receipe adapted from: http://mysecondbreakfast.com/earl-grey-tea-ice-cream-recipe/