Black tea infuses in an Italian classic.
3 cup whole milk
Peel from 1 lemon (reserve the lemon)
1⁄4 generous cup loose black tea, preferably White Heron
2 1⁄2 cup heavy cream
3⁄4 cup plus 2 tsp sugar
2 1⁄2 tbsp honey
1⁄3 cup plus 1 tbsp powdered milk
1⁄2 tsp, generous, xanthan gum
3⁄4 tsp kosher salt
1 large egg
1 egg yolk
Step 1: In a medium saucepan, combine the milk, lemon peel and black tea leaves. Place the saucepan over medium-low heat, cover it and bring the liquid to a simmer. When the liquid begins to bubble, turn off the heat and let it sit for 20 minutes.
Step 2: Strain the milk mixture through a fine-mesh sieve set over a bowl and discard the tea leaves and lemon peel.
Step 3: In a saucepan, combine the tea-infused milk with the cream and bring the liquid to a simmer over medium heat. Turn heat to low and add the sugar, honey, powdered milk, xanthan gum and salt, whisking gently to combine. Turn off the heat.
Step 4: In a large bowl, lightly beat the egg and yolk. Temper them by whisking in a spoonful of the hot cream mixture. Add the eggs to the saucepan and whisk to blend.
Step 5: Set the pan over low heat and slowly bring the mixture up to 173°F, stirring the bottom of the pan often with a rubber spatula. Remove the pan from the heat.
Step 6: Using an immersion blender, preferably, or a hand mixer, blend the mixture for 1 minute. Then transfer it to a container and refrigerate until it's chilled all the way through, at least a couple of hours.
Step 7: Remove the chilled mixture from the refrigerator and whisk in the juice of half the reserved lemon. Strain it through a fine-mesh sieve, pour it into an ice cream maker, and follow the instructions on the machine. Makes 1 quart.
See more recipes from Roberta's Cookbook.
Reprinted from Roberta’s Cookbook Copyright (c) 2013 by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House, LLC, a Penguin Random House Company.