I’ve decided that I have too much tea, and that baking and cooking are the best way to reduce my stash in a reasonable amount of time. I’ve been successful with tea-infused english toffee, and ice cream was next up! There are tons of recipes out there, but I went with my tried and true custard-base instead. Steeped the cream/milk mixture with about 2 tablespoons of EGC for ~20 minutes, strained, and then did the whole temper the eggs, stir for forever until it thickens jazz.
The worst thing about ice cream is how darn long it takes. After making the base you have to chill it for 3 hours, then put it in the ice cream maker then freeze for 3+ hours so it firms up. I tasted the base during all the steps, but it’s really hard to tell how the final product is going to be. Well, it’s finally done, and it is AH-MA-ZING. Earl Grey ice cream is nice and all, but using an EGC boosted it to a whole other level of amazing. Combine it with a rich, creamy custard base and dear lord, I could eat it all tonight.
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Oh wow sounds SO good!
It is, and pretty simple too! I think the trick to making things that pack a big tea-punch is to not use the leaves as a dry ingredient but to infuse other ingredients (mainly butter/milk) with them.
Ahhh oh that does make sense and YUM Butter always makes me happy.
Mmmmm!
That sounds delicious. And I’m going to have to try the infused toffee…What a great way to use up some tea you might not want to just drink.
Tea-infused toffee is one of the simplest and tastiest tea-candies to make since there are only 3 ingredients and it can really elevate the flavor of a mediocre blend. Just melt your butter and infuse it with the tea for 10-20 minutes (you can usually tell by smell when it is done), strain, then cook as usual!
Okay. That is definitely going to be made once winter gets here. I love toffee. Tea flavor makes it all the more appealing! Thanks for the tips.
Oh wow sounds SO good!
It is, and pretty simple too! I think the trick to making things that pack a big tea-punch is to not use the leaves as a dry ingredient but to infuse other ingredients (mainly butter/milk) with them.
Ahhh oh that does make sense and YUM Butter always makes me happy.
Mmmmm!
That sounds delicious. And I’m going to have to try the infused toffee…What a great way to use up some tea you might not want to just drink.
Tea-infused toffee is one of the simplest and tastiest tea-candies to make since there are only 3 ingredients and it can really elevate the flavor of a mediocre blend. Just melt your butter and infuse it with the tea for 10-20 minutes (you can usually tell by smell when it is done), strain, then cook as usual!
Okay. That is definitely going to be made once winter gets here. I love toffee. Tea flavor makes it all the more appealing! Thanks for the tips.