Base: heat 1 c whole milk, 1 c heavy cream until just under boiling, and steep about 6 black tea bags and the zest of one lemon. I did an hour, and I didn’t detect a bitter taste but some people say it does if you leave it for more than a few minutes, so your results may vary. After steeping, reheat, whisk five eggs yolks, 3/4 c sugar, and a pinch of salt, then temper the custard. Strain into a bowl with another 1 c heavy cream and some vanilla extract. Chill and churn. Add apricot swirl after churning.
Apricot swirl: heat 3-4 large apricots, 1/4 c sugar, a pinch of salt, and the juice of one lemon and let boil for about 10 minutes until thickened. Let cool.
Sweetlo123
What an interesting flavor! Thank you for the inspiration! How did it turn out? Would you change anything about it?
2 Comments
Base: heat 1 c whole milk, 1 c heavy cream until just under boiling, and steep about 6 black tea bags and the zest of one lemon. I did an hour, and I didn’t detect a bitter taste but some people say it does if you leave it for more than a few minutes, so your results may vary. After steeping, reheat, whisk five eggs yolks, 3/4 c sugar, and a pinch of salt, then temper the custard. Strain into a bowl with another 1 c heavy cream and some vanilla extract. Chill and churn. Add apricot swirl after churning.
Apricot swirl: heat 3-4 large apricots, 1/4 c sugar, a pinch of salt, and the juice of one lemon and let boil for about 10 minutes until thickened. Let cool.
What an interesting flavor! Thank you for the inspiration! How did it turn out? Would you change anything about it?