5 black tea bags
1/3 cup water
1 cup sugar
2 cups heavy cream
1/2 cup whole milk
Make a cup of tea with three bags of black tea and brew for ten minutes. Add 1/2 cup milk to the tea (don’t remove the bags) and chill in the refrigerator, along with all of the other ingredients, for a couple of hours.
Crack two eggs into a large bowl and beat them until they’re fluffy. Add 1 cup sugar and continue mixing another minute until incorporated. Then add 2 cups of heavy cream and your milk/tea mixture, and beat again.
Add the juice and zest of one lemon and one bag of dried tea leaves. Give the whole thing a last whirl. Freeze the cream base according to your ice cream maker’s instructions. When the ice cream is stiff, scoop it into a tupperware dish and set it aside in your freezer.
3. 2. Olive Oil-Saffron Ice Cream with Burnt Orange Caramel Swirl
An ice cream that literally has layers of flavor — the addictive orange caramel and savory-sweet olive oil and saffron ice cream are alternated in their container before freezing. Get the full recipe at Food52.
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Save this one for the fall. Like a more delicate pumpkin pie, this ice cream is perfect for the changing seasons. Get the full recipe at Food52.
13. 7. Maple Ice Cream with Tipsy Raisins and Maple-Candied Cashews
This is a great ice cream. The caramelized nuts and boozy raisins are the perfect complement with the strong maple ice cream. Get the full recipe at Food52.
You would think that the key ingredient in this ice cream would be its fragrant fennel pollen, but it’s actually agave nectar. The agave makes for a featherlight custard and a sweetness that recedes to the shadows, allowing all the attention fall on the berries. Get the full recipe at Food52.
BREAKFAST ICE CREAM. Enough said. Get the full recipe at Food52.
Inspired by a common snack in Southeast Asia: mango slices dipped in chili sea salt. Get the full recipe at Food52.
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