This week I’m combining the 17th IMBB topic hosted by Clement at A La Cuisine! This is the third IMBB I’ve done. I often plan items for the themes, but I never seem to write them up for the blog. The theme for July is tasteTea and I’m blending it with my weekly summer ice cream.
I’m huge tea fan and am equally likely to order tea as coffee at the Mud House. Lately I’ve been a huge fan of rooibos teas, but I generally drink black tea. This recipe was inspired by a flavored tea that I greatly enjoy — an Indian black tea flavored with peaches and some outstanding peaches from the farmers market.
The main flavor of this ice cream is the black tea. The peach flavor is very clear, but it is secondary to the tea. This ice cream makes the perfect afternoon snack. The color leaves a bit to be desired (similar to a very light chai), but the taste more than makes up for what it lacks in appearance. The best way to describe it would be ice cream, sweet tea, and fresh peaches all in one dessert — what could be better.
Peach Tea Ice Cream
- 1 cup heavy cream
- 3 cups half and half
- 1 cup sugar
- 4 teaspoons peach tea (although I think any quality black tea should work)
- 1 peach chopped finely (almost a paste)Combine the dairy and the tea leaves. The tea should be measured as if you were making cups of tea, with a teaspoon and the whatever leaves cling to it. Bring the dairy/tea to 175° over medium low heat. Remove the pan from the heat, cover, and allow the tea to steep for 5 minutes. Strain the tea and combine with the peach and the sugar. Chill the base until well chilled in the refrigerator. Freeze according to your ice cream freezer’s instructions.