Tuesday, January 3, 2017

Earl grey-infused ice cream

  • 250 ml whole milk
  • 125 g sugar
  • 500 ml double cream
  • 2 tablespoons loose Earl Grey tea leaves
  • 5 large free-range egg yolks
  • 4 shortbread biscuits
  • Method

    1. Put the milk, sugar and cream in a large pan over a low-medium heat, then stir continuously for 10 minutes, or until the sugar has dissolved and the liquid is steaming.
    2. Stir in the tea leaves, then remove from the heat and cover. Leave the tea to infuse for 10 minutes.
    3. Carefully pour the mixture through a sieve into a bowl, squeezing the loose tea really well to extract all the flavour. Discard the leaves and set the liquid aside.
    4. In a large bowl, whisk the egg yolks until light and fluffy. Slowly add the milk mixture, whisking continuously (so it doesn’t split) until combined.
    5. Return to the pan and stir over a medium heat for around 5 minutes, or until the mixture has thickened and coats the back of the spoon, like custard.
    6. Place in an ice-cream machine and churn according to the manufacturer’s instructions, until chilled and starting to solidify.
    7. Transfer the ice cream to a container and put in the freezer until completely frozen.
    8. Remove from the freezer 5 minutes before serving to allow it to soften slightly, then serve topped with crumbled shortbread.

    Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!

    Related Posts:

    • Chocolate Pecan TartAdd chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically. Think of this new __dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart wort… Read More
    • Braised broad beans with artichokeThe fresh vibrant colour and distinctive nutty flavour of broad beans make this a sensational side dish. 3 1/2 cups (about 500g) fresh broad beans (see note) 2 teaspoons olive oil 20g butter 2 slices… Read More
    • Empadas de galinha (Chicken pastries)A splash of white wine makes the chicken filling of these flaky pastries extra flavoursome. 1 (about 250g) chicken breast fillet 500ml (2 cups) Campbell's Real Stock Chicken 10g butter 80g rindless b… Read More
    • Steak au poivre with chunky chips and baby broccoliCelebrate Bastille Day with this French-inspired steak served with chunky potato chips and creamy pepper sauce. 2 teaspoons sea salt flakes 1 tablespoon cracked black pepper 4 Coles Australian Beef Porter… Read More
    • Chocolate tarts with spider websBoo! Halloween is here, so put on your scariest outfit and invite everyone around for these terrifying treats. 3 gold-strength gelatine leaves (see note) 300ml thickened cream 1/3 cup (75g) caster sugar … Read More

    0 comments:

    Post a Comment