5 tea spoon of Turkish tea I used. If you don't have it. Try using 3 table spoon black tea and 2 table spoon earl grey tea
brew the tea with turkish tea kettle. If you don't have kettle you can brew tea leaves with 2 cups of boiled hot water for 13 min. Or you can brew it with milk
When tea is brewed pour it to a pan you should have approx 2 cups of dark brewed tea. Then Reduced it to quarter cup on the pan by boiling.
Mix 5 egg yolks and half cup sugar (125 gram) stir until turns in to light yellow
After tea reduced add two cups of milk and 1 1/4 cups of cream or heavy cream depends on how tick you want your ice cream.
Add two tea spoon of vanilla extract and stir everything 2 min in low heat
Pour milk and tea mixture to sugar and yolk mix slowly tempered.
Stir it make sure everything mixed evenly
Pour mixture back to pan
Stir it on medium heat 10-13 min so it gets thicker like custard
When it gets thicker pour it back to container wait until cool down. You may cover with heat resisted stretch so it won't form a tick skin. Put it in to fridge keep it 6-12 hours
Take ice cream maker which was on the fridge at least 24 hours
Pour ice cream mix we prepared to cream maker turn it on stir mode keep it running for 25-30 min
Pour ice cream to a container and put in freezer for extra couple hours to get even harder.
Enjoy the ice cream
- 5.0tsp Turkish tea (mix of earl grey and black tea)
- 5.0 Egg yolk
- 0.0c Sugar
- 2.0c Milk
- 1.0c Cream
- 2.0tsp Vanilla extract
- 1.0 Pan
- 1.0 Container heat resistend
Manhattan, New York