Tea Ice Cream? Anyone made any ?
I have have made ice cream before, but never did any tea flavors. I have had store bought ice cream that was made with black tea and had some thai tea ice cream, which were pretty good. There are tons of ways you could infuse the tea into the ice cream. My favorite for making tea flavored marshmallows is to let a bunch of tea steep in a little vodka for a few days to weeks to make an extract that I add in.
I was thinking what would the best way to extract the flavour
as I was dozing this morning. The maker has arrived now I need to buy some cream and freeze the bowl. Shame its not an expensive one that I can just try loads of methods with. I need to read up some on the subject
If you choose to extract in alcohol be sure and look up recipes with a similar amount of hard alcohol to see how much you can add. A little bit of alcohol helps the texture of ice cream and keeps it from getting rock hard but too much will cause it not to set properly. You’re best bet may be to extract in the milk itself.
I’m now intrigued by the vodka extraction though. I’m sure a dash of that in addition to the milk extraction would give a well rounded flavor.
What type of maker did you get? My sis has a kitchenaid freezer bowl, but I never heard how well it worked for her.
Funny timing, but yesterday the Jenni’s Splendid Ice Cream book I bought arrived! I’m going to be kicking into high ice cream gear!
Good point about the alcohol, GS. I wonder where the line is from helping to too much alcohol.
I bought an andrew james cheapo one. I like this line of kitchen equipment, all the stuff I have is cheap but quite sturdy.
I’ve never made tea ice cream – though I keep thinking about it. I do have the Kitchen Aide Freezer bowl and it works fine. My issue is planning ahead – the bowl needs to be in the freezer for hours (over night). I can never seem to be organized enough to have the bowl frozen when I want to make ice cream. Good Luck with on your adventure. :)
I would recommend steeping your tea leaves/spices in simmering milk for a long period of time. Bring the milk to a very gentle simmer, put in the tea, keep it at low simmer for at least 30 minutes, take it off the heat, let it sit for a few hours to fully steep, then strain it. Keep in mind that whatever flavorings you use for the ice cream are going to be muted by being frozen rather than eaten hot or at room temp so don’t be afraid of the long steep.
yeah I wondered about loss of aroma. I am interested how this will work with something that goes bitter. is that just flavour x2 that our tongue doesnt like, or is it actual change of flavour. I shall experiment. unfortunately quite slowly as my maker is a cheap one.
actually I can maybe make lots of different batches of milk and then freeze the best tasting one
My local FroYo shop has matcha flavored FroYo. It’s actually very yummy and very accurate to the taste of matcha.
Rasseru, it can be change of flavor. Regarding bitterness, you will counter that with your sweetner and keep in mind that steeping tea in milk can also counter bitterness.
http://www.samovartea.com/how-to-make-tea-ice-cream/
http://www.epicurious.com/recipes/food/views/earl-grey-tea-ice-cream-56389790
Oollo made icecream using their Red Jade (Taiwanese Assam varietal most likely Sun-Moon Lake black tea). It was divine, my god.
I was just reading posts from Max Falkowitz @ Saveur magazine and found this recipe for tea sherbet. It sounds good, easy and looks like it would fit the bill about steeping whatever tea you like for the recipe.
http://www.seriouseats.com/recipes/2012/08/milk-tea-sherbet-recipe.html
interesting, these two points are useful as well:
1. Combine corn syrup and water in a heavy saucepan and bring to a boil. Stir in tea leaves, cover, and steep until syrup is dark, flavorful, and slightly bitter, about 10 minutes.
2.
Slowly pour tea syrup through a very fine mesh strainer (such as a tea strainer) into an airtight container. Stir in sugar to dissolve, then half and half and salt to taste. Milk tea should taste strong, and both sweeter and saltier than you would drink on its own. Chill in refrigerator until very cold, 1 to 2 hours.
the salt will balance out the sweetness.
Another thing I have just though is that make normal plain ice cream and just experiment with different tea syrups :)
im going to try TGY or dan cong syrup.
I thought of you, Rasseru, when I saw the article. Sounds like a very good recipe. I like your idea of tea syrups, too. One of my hobbies is crafting cocktails (and of course, drinking them) but in the summer, when it is often too hot for alcohol, I love iced, sparkling water with flavored bitters or a good flavored simple syrup. Never thought of using tea flavored syrups before-but they will definitely be in heavy rotation this summer.
yeah, I used to run a bar and love cocktails, im thinking along these lines as well, trying to get the aroma of the tea into desserts, harder when cold of course but i’m open to any ideas for any tea related foodstuffs
Tea flavored custard, creme brulee or creme anglaise immediately come to mind. How about lightly sweetened tea gelatin dessert? I used to have a catering biz and tended bar for extra money, so this is fun.
Yeah, the bar is actually mine, I’m well into this kind of stuff too. Our thing was gourmet sandwiches and I loved making them. Put me in the ‘foodie’ category
yeah, custard sounds amazing
Eclairs or puff pastry with tea flavored filling. Bars here in Philadelphia are starting to carry kombucha on tap. I like it but it’s an acquired taste. Brewers are doing interesting things with it; different tea bases, steeping flowers in it, using it as a base for cocktails.
Oh yes! Love the Asian style rice pudding. Wonder if you can dry and candy tea leaves as a garnish for desserts…
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