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Tea Ice Milk

(recipe, Jehnee Rains)

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My favorite teas for flavoring this dessert are jasmine, blackcurrant, and Earl Grey.


  1. 1 qt. milk
  2. 1 cup sugar
  3. 2 Tbsp. loose-leaf tea (see suggestions, above)
  4. 1½ tsp. powdered gelatin


  1. 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.
  2. 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.
  3. Freeze in an ice-cream freezer according to manufacturer's instructions.