If you’re a fan of the monthly TSTE™ Newsletter, then no doubt you took to heart the invitation to discover a new favorite tea, this being National Hot Tea month and all.  Our Newsletter and Social Media Editor extraordinaire suggests trying Coconut Oolong among a few others.  I’ve long enjoyed the delicate coconut infusion with the fresh floral notes coming from the Bao Zhong oolong tea.  It’s the perfect brew on those bright and sunny but still frigidly cold winter days!  I’ve managed to find a few ways to wrap that delicious flavor into my cooking, and after a hearty comfort-food kind of meal, my Coconut Oolong Tea Ice Cream was the perfect light finish to the day.  TSTE™ first introduced this recipe when the days were warm and iced tea was on our minds.  But really, who doesn’t like ice cream regardless of the season?

Making ice cream doesn’t have to be fussy.  In fact, you can do a lot of recipes without even breaking out the ice cream maker!  This recipe shows you both ways – with and without your standard ice cream maker.  To make things even easier, try using those silicone molds for freezing individual portions.  When it’s time for dessert (or a little afternoon indulgence) pop the ice cream out of the mold and return the rest to freezer.

Recipe: TSTE Coconut Oolong Tea Ice Cream
Makes 1 ½ Quarts

Ingredients
½ cup loose TSTE Coconut Oolong Tea
½ teaspoon TSTE ground allspice
1 cup boiling water
1 cup evaporated milk, scalded
3 eggs separated
1 ½ cups sugar
¼ teaspoon salt
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup heavy cream
1 cup coconut, finely chopped and toasted (optional)

Preparation
Combine tea and allspice. Pour boiling water over leaves. Immediately add scalded milk. Steep for 5 to 8 minutes. Strain; do not press on the tea leaves. Cool to room temperature. (If using ice cream maker follow the directions below.)

Meanwhile, bring a saucepot of water to a boil. In a large heat proof bowl whip the egg yolks until pale yellow in color. Add 1 cup sugar, and the salt. Add cooled tea mixture and place the bowl over the boiling water until thickened while stirring constantly. Cool. Add lemon juice and zest. Set bowl into an ice buy cialis online bath and stir until the mixture is completely cool.

Whisk egg whites until foamy and then slowly add sugar while continuing to whisk. When the whites are approaching firm peaks set aside. Then, whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into the cooled mixture. Pour

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into silicone molds or a container for freezing. Stir in coconut when ice cream is half frozen. Freeze until firm.

Directions for Ice Cream Maker:
Beat egg yolks, all of sugar, and salt. Add cooled tea mixture and cook over boiling water till thickened, stirring constantly. Cool. Add lemon juice and zest. Beat egg whites until the soft peak stage. Combine cream with yolk/tea mixture and stir in egg whites. Pour into ice cream maker and process.