Creating Unique Ice Cream Flavors with Tea

Creating Unique Ice Cream Flavors with Tea

I am absolutely head over heels in love with ice cream! It is, without a doubt, my favorite food on the entire planet! The mere thought of creamy, delicious ice cream brings a smile to my face and fills my heart with joy. There’s something magical about the way it melts in your mouth, the delightful combination of flavors, and the endless possibilities for toppings and mix-ins. Whether it’s a classic vanilla, a rich chocolate fudge, or a unique flavor like lavender honey, each scoop is a little moment of happiness.

Years ago, I decided to take my passion for ice cream to the next level by experimenting with making my own frozen custards. I was determined to create the perfect batch of ice cream that would rival any store-bought version. Armed with an old-fashioned crank ice cream churner, I dove into the world of homemade frozen treats. The process was both exciting and rewarding; I would gather fresh ingredients, mix them together, and then patiently turn the crank, feeling the anticipation build as the mixture transformed into a creamy delight.

Life was truly awesome during those days of ice cream experimentation. I would invite friends and family over for ice cream tasting parties, where we would sample different flavors and combinations. I loved the creativity involved in crafting new recipes, from adding chunks of cookies to swirling in ribbons of caramel. Each batch was a labor of love, and I cherished the joy it brought to those around me.

However, my ice cream-making adventures took an unexpected turn when my husband, Victor, decided to use my beloved ice cream churner for a completely different purpose. In a moment of misguided enthusiasm, he repurposed the contraption as a rock tumbler, much to my dismay.

I was left in shock, imagining my precious churner, which had been the source of so many delightful creations, now rolling around with rough stones instead of creamy mixtures.

The thought of my ice cream maker being used in such a way was almost too much to bear. I couldn’t help but laugh at the absurdity of the situation, but I also felt a pang of sadness for the lost potential of future ice cream batches.

Despite this setback, my love for ice cream remains unwavering, and I continue to dream of the day when I can once again create my own frozen masterpieces, perhaps with a new churner that Victor will keep far away from any rocks! 

Enter my very first Cuisinart Ice cream maker! The speed at which I could turn my liquid concoction into mouth watering frozen bliss was life changing! 

Ice cream is really quite simple when you understand its components. For the sake of argument, I’ll call what I make ice cream, but it truly is a custard- the difference being the use of egg yolks to add a deep richness to the cream. It is my favorite way to make ice cream. 

Lavender ice cream is simply delightful in the summer time. Culinary Lavender is a wonderful way to bring the flavor of summer into your deserts.

Through the use of our Lavender LIFE Teas, I have created a recipe that can be inter-changeable with any of our flavors. Lavender White Peony Tea Ice Cream anyone? 

I hope you enjoy the recipe! 

Ingredients:

1.5 C. Whole milk 

1/4 C loose LIFE Tea (any flavor)

5 Egg yolks

1/4 tsp. Salt

1.5 C. Heavy Cream

1/2 C Lavender Infused Honey

1/4 C Brown sugar. 

Bring milk to a simmer and add salt and loose LIFE Tea. Bring the mixture to a gentle boil and remove from heat. Cover and set aside for 30 minutes to allow the tea to steep. 

Meanwhile separate 5 eggs and place the yolks in a bowl. 

Strain the tea from the milk and return to the burner and heat to 170. Remove from heat. Very slowly (a Tablespoon at a time) whisk the hot milk into the egg yokes until fully incorporated. 

Add milk and egg mixture and bring back to medium heat stirring until thick and bubbly. Remove from heat. 

Add infused honey to the warm mixture. 

In another bowl mix together heavy cream and sugar. When sugar is dissolved add the warm milk/egg mixture and stir well.

Refrigerate until cold. Slowly pour into your favorite ice cream maker and follow manufacturer’s directions on timing. 

Place in a covered bowl in the freezer and let harden for at least 2 hours before serving. 

Lemon Carmel Topping.

 In a heavy skillet over medium heat, pour 1 C. of sugar and 1/2 C of water evenly in the pan. Though tempted to stir - don’t. Do not walk away, tilt pan from side to side if one area is looking a little darker than the rest. Wait until a deep amber brown and sugar is dissolved remove from heat and whisk in 1/2c more water and 3 Tbs of freshly squeezed lemon juice. Set aside until room temperature 

Optional - Add 1 Tbs of butter and 3 Tbs of heavy cream and stir well while still warm for a richer Carmel. 

For other great ice cream recipes, my go to is The Perfect Scoop By David Lebovitz