Recipe – “Dream of Essaouira – Mint tea ice cream”

“Dream of Essaouira” – Mint tea ice cream
Recipe by Gilles Brochard and Helene Huret
“The Tea Box” – By Gilles Brochard
 
2        cups milk
5        egg yolks
1/3    cup sugar
Mint tea
1        large bunch fresh mint, stemmed
1        tablespoon gunpowder tea
2/3    cup sugar
 
*    “Custard.   Bring milk to a boil in a saucepan.  Cover and set aside.   Beat egg yolks with sugar until pale yellow.  Slowly beat warm milk into the eggs.  Place the mixture in a saucepan and cook over low heat, stirring constantly until thickened and smooth.   Strain.  Cool in bowl set into larger bowl of ice”.
*    “Mint tea.  Bring 3 cups water to boil.  Put the gunpowder tea in a teapot and pour in 1/2 cup boiling water, swirl and pour off water.    Add the mint leaves and the remaining boiling water.  Add the sugar and steep for 4 to 5 minutes.  Pour the tea into a pitcher and then back into the teapot three times in order to mix the brew.  Let cool slightly.   Mix the tea with the custard”.
*    “Churn in a ice cream maker”.
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