We’ve used our exclusive Afternoon Infusion tea, made with Kenyan and Assam leaves with a hint of bergamot for a deliciously malty and fragrant flavour.
Note: An ice cream maker is needed for this recipe.
In a pan, heat the milk and cream until nearly (but not quite) boiling.
Add the tea bags and stir to infuse. Taste as you go and remove the bags when they have reached your preferred colour and flavour.
While the tea infuses, whisk the eggs and sugar until creamy. This is best done in a mixer.
While whisking, slowly pour the heated liquid into the egg. Slow and steady is key - you do not want to create scrambled egg by adding this too quickly.
Once fully mixed, heat the mix on the hob. Stir continuously and, again, do not let the mixture boil. Heat slowly until the mixture thickens and coats the back of a spoon, then remove from the heat and transfer to a bowl. You have now made a custard - the base to great ice cream.
Cover the custard with cling film to prevent a skin forming and chill for at least 4 hours, overnight for best results.
Pour the custard into an ice cream maker as instructed by your manufacturer. Generally this is a slow pour as the machine constantly churns. The ice cream maker will freeze the mix as it churns preventing large ice crystals forming and creating a rich, creamy texture.
You can eat the ice cream at this stage, but it will still be a bit soft. For best results place in the freezer to harden a little.
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By Jason, graze taste expert.
Taste expert Jason loves experimenting in the kitchen. He spends most of his time working with our tech team to keep the graze online shop running at its best. In his spare time he grows succulents and makes his own crockery.
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