Introduction
Imagine the perfect blend of creamy indulgence and the rich, earthy notes and health benefits of Pu-erh tea, transformed into a refreshing summer delight. This unique Pu-erh tea ice cream recipe offers not only an exotic twist to your dessert repertoire but also a delightful fusion of traditional tea culture and modern culinary innovation. Whether you're a tea enthusiast or simply an adventurous foodie, this luscious ice cream promises a taste experience like no other. Dive into the recipe and uncover the secrets to crafting this gourmet treat in your own kitchen.
Ingredients
- 1 1/2 cups cream
- 1 1/2 cups milk
- 4 ounces of Pu-erh tea leaves
- 8 egg yolks
- 1 cup sugar
- ¼ teaspoon salt
Instructions
Infusing the Milk with Tea
Heat cream and milk in a small pot over low heat until steam rises. Remove the pot from heat, add in the tea leaves, and cover. Let the mixture sit for 10 minutes or more until the tea flavor fully releases into the milk. Return the milk mixture to the heat and heat again until steam rises. Remove the pot from heat.
Making the Custard
Mix egg yolks and sugar in a bowl. Add the milk mixture little by little, stirring after each addition. Pour the milk-egg mixture back into the pot and heat over low heat until the mixture thickens into custard. Check if the custard is formed by dipping a spoon in the mixture and running a finger over the mixture, coating the back of the spoon. If the line your finger makes on the spoon holds clean, the custard is done. Remove the pot from heat and strain the custard into a bowl. Let the custard cool to room temperature by placing the bowl in a bowl of iced water.
Freezing the Custard
Make ice cream according to the instructions of your ice cream maker, or follow the manual method. Cover the cooled custard and place it in the freezer. After about an hour and a half, check for ice crystals forming at the sides of the custard. Stir the custard completely, breaking up the crystals as much as possible. Repeat this procedure of freezing and stirring for 2-3 hours until the custard has an even texture like soft-serve ice cream. Leave the ice cream to freeze overnight.
Serving the Ice Cream
Bring the ice cream out 5 minutes ahead of time to let it soften. Scoop and enjoy!
Nutritional Information per Serving
- Calories: 282
- Total Fat: 17g
- Saturated Fat: 9.3g
- Cholesterol: 232mg
- Carbohydrates: 28.5g
- Protein: 4.1g
- Sodium: Very low (from salt and milk)
- Fiber: Negligible (tea leaves are strained out)
Tips
Choose Quality Pu-erh Tea: Use high-quality Pu-erh tea leaves with Puerh Craft to ensure a rich and complex flavor in your ice cream. The better the tea, the better the final taste.
Infusion Time: Adjust the infusion time based on your taste preference. For a stronger tea flavor, let the tea leaves steep in the milk mixture for a longer period of time. Conversely, if you prefer a milder taste, reduce the steeping time accordingly.
Temperature Control: When heating the milk mixture and the custard, maintain a low heat to prevent scorching. Gradually raising the temperature helps to avoid curdling.
Straining the Custard: First, strain the custard mixture thoroughly to remove any bits of cooked egg or tea leaves. Consequently, this step ensures a smooth and creamy texture, enhancing the overall quality of your custard.
Cooling the Custard: Cool the custard mixture quickly and thoroughly before freezing to prevent ice crystals from forming. Placing the bowl in an ice water bath speeds up this process.
