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How to make Black Tea Ice Cream
It might be raining this week, but with the temperatures set to soar again, we wanted to share something special from our friends & partners Smoke & Salt in South London.
Smoke & Salt‘s incredibly talented pastry chef Lisa wanted to create a dessert inspired by an American classic - the combination of Iced tea & lemonade known as an Arnold Palmer. That’s where we come in! Lisa decided on roasted rhubarb, iced lemon drizzle cake, black tea ice-cream and lemon gel.
We’ve managed to get hold of a copy of the ice-cream recipe which uses our
Brockley Breakfast tea.
To make your own you will need:
- 525g Milk
- 150g Double Cream
- 15g Brockley Breakfast Tea
- 120g Sugar
- 40g Custard Powder
- Pinch of Salt
- An ice-cream maker
Instructions
- Place the milk, cream and tea leaves in a pan and bring up to a simmer, turn the heat off and allow the tea to infuse into the liquid for 30 minutes.
- Place the sugar, custard powder and salt in a bowl and combine with a whisk. Pour the milk and cream mixture through a sieve into the bowl with the dry ingredients to remove the bigger tea leaves
- Whisk the mixture together until there are no lumps, pour everything back into the pan and place onto a medium-low heat.
- Stir the mixture with a spatula in a figure of eight motion until the ice cream base has reached 80 degrees celsius and thickened up.
- Pour the mixture into a container, cover, and allow to fully cool before churning in an ice cream machine.
If you don’t fancy making your own, visit Smoke & Salt and let us know what you think!
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