Ginger, spices and tea make this exotic ice cream a refreshing finale to a spicy summer meal. Light black teas, such as Darjeeling, infuse the smoothest flavour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2006
In saucepan, heat together milk, cream, ginger, cinnamon, cloves, cardamom, aniseed and bay leaf over medium heat until tiny bubbles form around edge. Remove from heat. Add tea leaves; cover and steep for 10 minutes. Strain through fine sieve into measuring cup.
In bowl, whisk together egg yolks, sugar and salt ; slowly whisk in tea mixture. Return to pan; cook over medium-low heat, stirring constantly, until slightly thickened and just coats back of spoon, about 8 minutes. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.
Freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Nutritional facts <b>Per serving:</b> about
- Sodium 50 mg
- Protein 5 g
- Calories 171.0
- Total fat 9 g
- Cholesterol 170 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 12.0
- Calcium 11.0
- Vitamin A 13.0