Peach Tea Ice Cream

So how did the idea of peach tea ice cream come about?

I love a good a hot beverage in the morning, but not always coffee. When I'm tired of drinking coffee I go for only a few flavors of tea. I a little picky with tea flavors. One of my favorites, though, is peach tea. I recently bought a box of peach tea bags I have made many cups since. 

Now as of late I have been in the ice cream making mood since starting work on my new ebook Berry Ice Cream Recipes  and one of the recipes I made for the book is raspberry tea ice cream. Wow, is it good. Then it hit me, why don't I make peach tea ice cream? Hey, I might be onto another book idea here. The unique thing about tea ice cream flavors is they are more subtle, you get the fruit and hint of tea at the same time. 

If you have never made homemade ice cream then you do not know what you are missing. You do not need an ice cream maker, but it will make your life so much easier and they are not expensive. You can find good ones for under $100. I got my Cuisinart BC 30 at Bed, Bath and Beyond with a 20% coupon for about $70. Sign up for their list at their website. There is an endless list of flavors you can make and even make your own. Anyways check out this recipe to make your own peach tea ice cream.


Peach Tea Ice Cream Recipe


  • 2 Cups whole milk
  • 6 peach tea bags 
  • 2 cups heavy cream 
  • 5 egg yolks 
  • 2 cup sugar
  • food coloring (follow instructions to make orange)

Directions

1.Freezer Bowl.

Freeze your ice cream maker freezer bowl overnight first.

2.Heat milk and tea bags.

Warm up milk over medium heat in a medium-sized saucepan until steams and bubbles form around the sides of the pan, about 5 minutes. Remove from the heat and drop in the tea bags in the hot milk (make sure they are completely under the surface). Pour mixture into a small bowl then cover and refrigerate for at least 4 hours or overnight.

3.Ice Bath

Create an ice bath with two heat-proof bowls. Place ice and water in large bowl. Place a smaller bowl inside the bigger bowl.

4.Prepare Egg Yolks Mixture.

Remove tea flavored milk from fridge. Squeeze out all trapped liquid in bags then take the bags out and discard. Next whisk the egg yolks, sugar and 1/2 cup heavy cream until the sugar dissolves and set aside.

5.Make the Custard Base.

Combine the tea flavored milk and measure one cup of the heavy cream. Cook mixture over medium heat and slowly bring to a boil until cream starts to slightly steam and bubbles form on side of pan. Remove 1/2 cup of the hot milk and cream and slowly pour into egg yolk mixture while whisking with an electric mixer on low speed. Once well blended pour this egg mixture back into the saucepan with the milk and cream to help cool it down.

-Continue to cook, but over medium-low heat while constantly stirring with a wooden spoon. Scrape the sides and bottom of the pan so the mixture does not burn. Keep stirring until you can coat the back of the wooden spoon and it does not run off. Pass your finger through the middle of the coating and if it does not fill in right away it is ready for the next step. (DO NOT OVERHEAT the mixture or you will scald it. It is better to heat up slowly. Every stove is different and may heat faster than others.)

6.Cool Heated Custard Base in Ice Bath and Return to Refrigerator

Immediately pour the hot liquid from the saucepan into the top smaller bowl of the ice bath. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours.

7.Food Coloring and Time for the Ice Cream Maker

Remove custard from refrigerator and stir in the food coloring to make orange (read the instructions of the food coloring box in order to make orange). Then follow the instructions for your particular ice cream maker. (In my case for my Cuisinart ®ICE 30 BC I would remove the freezer bowl from the freezer that had been sitting there overnight, place the bowl into the ice cream maker base, poured the custard mix inside, drop in the mixing paddle, place the cover on top and turn the machine on for 25 to 30 minutes. The custard base begins to freeze within minutes on the sides and soon throughout the entire bowl.)

8. Store.

Store you peach tea ice cream in airtight container in freezer for at least an hour before serving.

Makes about 2 quarts of ice cream. Keeps for about 2 weeks or until ice crystals form on surface.

Peach Tea Ice Cream to MORE Ice Cream Maker Recipes

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