Recipe#8764

Title: Earlgray Tea Icecream

From: tamale@primenet.com (Teresa) 
 Newsgroups: rec.food.drink.tea,rec.food.cooking 
 Subject: Earl Grey Ice Cream 
 Date: 15 May 1997 03:38:01 -0700 
 Message-ID: tamale-1505970340130001@ip025.lax.primenet.com 

6 cups milk
 1 vanilla bean
 8 Earl Grey tea bags
 1 1/2 cups sugar
 24 egg yolks
 1 1/2 cups sugar
 5 cups cream
 Split the vanilla bean open and scrape the seeds into a
 heavy, 1 gallon pot. Put in the milk and 1 1/2 cups
 sugarand bring to a scald. Put in the tea bags and let
 steep for 20 minutes. Set aside.
 Using a tabletop mixer, place the yolks and sugar in
 the bowl and mix at medium-high speed until the yolks
 are stiffened and are a pale, yellow color.
 On low speed, gradually add about 2 cups of the hot
 milk and vanilla bean mixture. Bring this mixture back
 to the pot.
 Cook on medium-low heat until just thickened, and coats
 the back of a spoon. Immediately strain through a fine
 strainer and chill overnight. (Putting the tea bags
 back into the ice cream mixture.) This helps to infuse
 the flavor of the tea into the milk and cream. Freeze
 according to manufacturer's instructions.
 Note: This is a larger batch and can be made in smaller
 batches. For a stronger flavor, use more tea bags.