Tea ice cream
This is a nice treat for any lover of sweet white tea who finds it difficult or impossible to swallow it in a liquid form, and it is an alternative to making tea jelly (the upside for tea jelly is that it can also be prepared for those who do not like sweet and/or white tea).
Ingredients
- 400 ml water
- 6 tbsp tea leaves (or equivalent good quality tea bags)
- 100 g sugar
- 4 egg yolks
- 3 egg whites, whipped
- 350 ml whipping (or double) cream, whipped
Method
- Line a loaf tin with clingfilm and set aside. In a saucepan. Bring water to the boil, add tea leaves (or bags), remove from heat and let sit for 10 minutes – you want a strong brew. Remove tea leaves (or bags), add sugar and bring back to the boil. Boil sweetened tea until volume reduced by half. Remove from heat and set aside to cool slightly.
- In a bowl over a hot-water bath (or in a bain-marie, if you have one) whisk the egg yolks with the tea syrup until the mixture is pale and fluffy, but make sure the mixture is not heated to boiling. Set aside to cool to room temperature. Then fold in whipped egg whites and whipped cream. Mix well but gently. Pour mixture into prepared loaf tin, cover with clingfilm and freeze for several hours or overnight. Remove from freezer 20 to 30 minutes before serving.