“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
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”.