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Tea Ice Milk
(recipe, Jehnee Rains)
My favorite teas for flavoring this dessert are jasmine, blackcurrant, and Earl Grey.
- 1 qt. milk
- 1 cup sugar
- 2 Tbsp. loose-leaf tea (see suggestions, above)
- 1½ tsp. powdered gelatin
- Bring milk and sugar to scalding in a small saucepan. Remove from the heat, add the tea leaves, and cover to steep, about 3 to 5 minutes. Taste for flavor; oversteeped tea will become unpleasantly bitter. Strain mixture through a fine-mesh sieve and discard the tea leaves.
- Sprinkle the gelatin into a small bowl and cover with a tablespoon of cold water; set aside to bloom, about 5 minutes. Add the gelatin mixture to the warm tea mixture and stir to combine. Cover and chill in the refrigerator until cold.
- Freeze in an ice-cream freezer according to manufacturer's instructions.