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http://whelpdog.livejournal.com/40390.html
Walking through Chinatown the other day, I was lured into a tea shop (Vital Tea Leaf at 1044 Grant. Good peoples.) by the promise of free tastings. After about a dozen very impressive teas of all sorts, I purchased a few varieties I'd never seen before (Lychee Black, Blue Tea, and a whole tea flower dried up into a ball that blossoms when you brew it).
Additionally, I picked up some Russian dried roses. While the tea made from them was nice and delicate, I had another purpose in mind: ice cream.
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- 2 small handfuls of dried roses
- 3 egg yolks
- 1 cup sugar
- pinch of salt
Directions
- Combine 1 cup heavy cream, 2 cups whole milk, and two small handfuls of dried roses at a very low temperature (the lowest your burner can do) for about an hour. Don't let it boil.
- Whisk together 3 egg yolks, 1 cup sugar, and a pinch of salt until it turns a light yellow.
- Temper the yolk mixture by whisking in a ladle of warm cream, then pour back into pot and combine.
- Keep whisking slowly until mixture thickens a bit, 5-10 minutes.
- Chill mix in fridge at least 4 hours or overnight.
- Strain and freeze in ice-cream machine of your choice.