The Unofficial Harry Potter Cookbook - Dinah Bucholz [71]
People often think of tea ice cream as using green tea and hailing from Asia, but the truth is that traditional British cookbooks with an ice cream section invariably include a tea flavor.
Tea Ice Cream
2 cups whole milk
10 bags black tea
2 tablespoons pure instant tea, unsweetened
2 cups heavy cream
1 cup granulated sugar
5 large egg yolks
Heat the milk in a medium saucepan over medium heat until it's hot but not bubbling. Remove from the heat, add the tea bags and instant tea, and steep for 10 minutes. Remove the tea bags and discard. Add the cream and sugar and return to the heat.
Cook over medium heat, stirring constantly, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot mixture into the egg yolks while whisking constantly. Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from the heat.
Pour the mixture through a sieve. Cover the surface directly with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill until very cold, about 6 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.
Makes about 5 cups
Can't think what to do with the bread that's going stale on the counter? Don't throw it out — use it in your next batch of ice cream instead. It sounds like a strange combination, but British cookbooks have been giving recipes for it since the first recipe appeared in a cookbook in 1772.
Brown Bread Ice Cream
About 4 slices cinnamon bread
2 cups heavy cream
2 cups whole milk
1 cup packed dark brown sugar
5 large egg yolks
¾ teaspoon rum extract
Process the bread in a food processor until it turns into crumbs. Measure out ½ cup, spread it on a baking sheet, and toast until dark brown but not burned. Cool to room temperature.
Combine the cream, milk, and brown sugar in a medium saucepan and cook over medium heat, stirring constantly, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot mixture into the egg yolks while whisking constantly.
Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from the heat. Pour the mixture through a sieve and stir in the rum extract. Cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill until very cold, about 6 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions. Add the bread crumbs and churn another 2 minutes before transferring to an airtight container and placing in the freezer.
Makes about 5½ cups
Do not use whole wheat bread for this recipe. It is brown, true, but it imparts an unpleasant grittiness to the ice cream.
Apple Crumble is a popular dessert, and if you serve it with ice cream anyway, why not just combine the two? This is one of the best ice creams you'll ever eat.
Apple Crumble Ice Cream
Apple “Filling”
¼ stick (2 tablespoons) butter
1 tart apple, such as Granny Smith, peeled, cored, and chopped into ¼-inch pieces
1 sweet apple, such as Gala, peeled, cored, and chopped into ¼-inch pieces
2 tablespoons dark brown sugar
¼ teaspoon cinnamon
Crumble “Topping”
½ cup all-purpose flour
2 tablespoons dark brown sugar
2 tablespoons granulated sugar
½ teaspoon cinnamon
½ teaspoon ground nutmeg
½ stick (4 tablespoons) butter, chilled and cut into small pieces
Ice Cream
1fi cups heavy cream
1fi cups whole milk
2/3 cup granulated sugar
3 large egg yolks
2 teaspoons pure vanilla extract
For the apples, heat the butter in a skillet and add the apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring and scraping constantly, until the apples are softened and caramelized, about 10 minutes.