I had whipping cream in the fridge that was calling my name, screaming to be used, abused (well, not really), and devoured. The solution?
London Fog Ice Cream!
INGREDIENTS
*2 cups whole milk
*2 cups whipping cream (any cream would work well I think; this is simply what I had on hand)
*1/2 cup granulated sugar
*1 tsp vanilla extract
*pinch of salt
*1/4 cup Earl Grey de la Creme loose leaf tea
*5 egg yolks
DIRECTIONS
1: Combine the milk, one cup of cream, sugar, vanilla, and salt in a medium to large saucepan. Bring just to a simmer, then remove from heat and stir in the tea. Let steep, uncovered, for 30 minutes. Using cheesecloth or a fine mesh strainer (or both), strain the mixture, discarding all tea leaves. Return to saucepan and allow to cool further for 20 minutes.
2: In a separate bowl, whisk together the 5 egg yolks. Whisking constantly,
slowly pour in about a half cup of the cooled cream mixture to temper the
yolks, then add the yolk mixture to the saucepan.
3: Cook over a very low-medium heat until it reads 170-175 degrees on a candy thermometer, stirring frequently. Once the mixture has reached the
appropriate temperature, remove from heat and strain again through fresh cheesecloth, into a 1 quart mason jar. Your purpose in doing so is to remove any lingering bits of egg that may be lurking. Stir in your final cup of cream, lid securely, and shake gently once or twice to combine well.
4: Chill thoroughly in refrigerator for several hours or overnight; I almost
always go with overnight. You can use an ice bath to speed things up a bit, but why rush perfection?
5: Churn in ice cream maker according to instructions. When done, the ice cream will have a soft-serve consistancy; you can serve it like so, or pop it in a freezer-safe container and freeze for a couple hours to bring it to the degree of scoopable hardness.
Makes 8 servings of 1/2 cup apiece. Not that most of us are content with a
measly 1/2 cup of ice cream...
Inspired by: http://sugarandcloth.com/2014/07/eats-homemade-chai-latte-ice-cream/
