Taste

Summer Icecreams!

MILK TEA ICE CREAM

• 1 cup (230 g) whole milk
• 3/4 cup (173 g) sugar
• 1/8 teaspoon salt
• 3 black tea bags
• 5 large egg yolks
• 2 cups (460 g) heavy cream

LEMON SHERBET

• zest from 1 lemon
• 1 cup fresh lemon juice
• 1 cup (230 g) whole milk
• 1 cup (230 g) heavy cream
• 2/3 cup (134 g) sugar

FOR THE MILK TEA ICE CREAM:

• Combine milk, sugar, and salt in a medium saucepan. Heat on medium until sugar is dissolved and mixture is just about to boil.
• Remove from heat and place in tea bags. Cover and let steep for about 30 minutes.
• Remove tea bags and bring mixture back to a boil over medium heat on the stove. Meanwhile, whisk egg yolks together in a medium bowl.
• Pour hot milk mixture into the egg yolks, whisking constantly to avoid cooking the eggs. Return mixture to saucepan and place back on stove.
• Cook mixture over medium heat, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon.
• Place heavy cream in a large bowl. Pour hot milk mixture through a strainer into the bowl. Stir to combine.
• Cover and chill mixture until thoroughly cold. Freeze in ice cream maker per manufacturer's instructions.

FOR THE LEMON SHERBET:

• Combine lemon zest, lemon juice, milk and cream together in a large bowl and stir together to combine.
• Add sugar and stir to combine. Add more sugar to taste if necessary.
• Cover and chill mixture in refrigerator for about an hour. Freeze in ice cream maker per manufacturer's instructions.