How to make black tea icecreams? Check these recipes

Black tea ice cream is a delightful treat that combines the rich flavours of tea with the coolness of ice cream. Here, we share two mouthwatering recipes that will guide you through the process of making black tea ice cream at home. Each recipe offers a unique twist, ensuring a variety of flavours to satisfy your taste buds. Recipe 1: Classic black tea ice cream Ingredients -

- Whole milk - 1 cup
- Heavy cream - 2 cups
- Black tea bags - 4 bags or 2 tablespoons (if loose)

Granulated sugar

Vanilla extract - 1 teaspoon
Egg yolks - 5

Instructions

Mix sugar, milk and heavy cream in a saucepan. Put the saucepan over medium heat and heat the mixture until it starts simmering.
Next, turn the heat off and add the black tea, either loose or in tea bags. Let this mixture sit for 5 minutes before straining the tea leaves out.
Take a fresh bowl and whisk in egg yolks until they are smooth. To properly temper the yolks, add hot milk gradually as you continue to mix.
Now, transfer the yolk and milk mixture to the saucepan and place it over medium heat. Keep cooking this until the mixture thickens and coats the back of any metal cutlery.
Once that happens, turn the heat off. Add the vanilla extract. Leave the mixture to cool down to room temperature, before refrigerating it in a covered container. This should preferably be done overnight.
Take out the chilled mixture and use an ice cream maker to churn the entire thing.
Use an airtight container to store the prepared mixture in the freezer for a few hours. Your ice cream is now ready!

Recipe 2: Chai spice black tea ice cream Ingredients -

Heavy cream - 2 cups
Whole milk - 1 cup
Granulated sugar - 3-quarters of a cup
Black tea - 4 tea bags or 2 tablespoons
Ground cinnamon - 1 teaspoon
Ground cardamom - 1/2 teaspoon
Ground ginger - 1/2 teaspoon
Ground cloves - 1/4 teaspoon
Vanilla extract - 1 teaspoon

Instructions -

Heat milk and heavy cream until it simmers.
Add the tea to this mixture, along with the cinnamon, cardamom, and cloves. Steep for 10 minutes and keep the flame on low.
Turn off the heat and strain the mixture, leaving out any lumps and the tea leaves.
Add the granulated sugar to the strained liquid. Also mix in the vanilla extract. Stir well until all of the sugar is dissolved.
Cool down the mixture to room temperature and then refrigerate it overnight or for at least 4-5 hours.
After that, use an ice cream maker to churn the mixture as per the machine instructions.
Once churned, transfer it into a container and freeze for around 3 hours.
The aromatic ice cream is now ready to be served.

Looking for quality black tea bags?

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