Wednesday, October 3, 2012

Taste



Summer Icecreams!

MILK TEA ICE CREAM

  • 1 cup (230 g) whole milk
  • 3/4 cup (173 g) sugar
  • 1/8 teaspoon salt
  • 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.

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The Boutique Markets Team