Ice cream is awesome! Homemade ice cream is awesomer! Yes, homemade ice cream can be somewhat time-consuming, but allow me to explain why it’s worth the effort and awesomer than store-bought ice cream. (I am fully aware that “awesomer” is technically not a word.)
- Creaminess to the max!
- Peanut butter swirl with pickles? Ok! Because you can make whatever flavor you please.
- No need to put on real pants.
- No judgment from the cashier when making a late night drug store run for a lonely pint of ice cream while wearing yoga pants, sweat shirt and top knot.
You know what I’m talking about in #4. We have all made that shameful late night run at some time or another. In my case that pint of ice cream is sometimes accompanied with one of those microwavable brownie dessert thingies. Hey! Not judging! I blame the stressful day or the boy who never called when he said he would. It had to be done. Go big or go home right?
Last week I got super lucky because my amazing husband, who knows me so well, got me an ice cream maker for by birthday! As soon as I unwrapped my gift a flood of ice cream ideas hit me. I saw ice cream with crunchy pralines, caramel swirls, brownie bits and fresh fruit puree, but I knew that first I had to make coconut ice cream.
I swoon over coconut ice cream. It’s creaminess if off the charts and the flavor immediately transports you to warmer climates, gentle breezes and hypnotizing waves.
However, because I am me and always feel compelled to “change it up” I thought I would infuse some green tea into an ice cream. I specifically look for a green tea that also had some lemongrass and citrus notes, but any green tea will work.
Neither the coconut or the green tea are dominate, but instead the combination perfectly marries creating a whole new flavor that is hard to describe. Without a doubt the cream factor if off the charts. It has 8 egg yolks and coconut milk for heaven sakes! But, the flavor is sweet, bright and surprisingly refreshing.
You can use this technique with other ice cream recipes and make all different kinds of tea infused ice cream. How awesome would a chai tea ice cream be or an earl grey or a camomile? The possibilities are endless! I see more tea infused ice cream in my future!
More Ice Cream!
- 2 cups milk
- 2 cups heavy cream
- 2 cups coconut milk
- 1 cup coconut flakes, toasted
- 3 tea bags of green tea
- 8 egg yolks
- 1½ cups sugar
- Pinch salt
- Add milk, heavy cream, coconut milk, coconut flakes and tea bag to a large heavy bottom sauce pot. Bring to a simmer, let simmer for a few minutes. Cover and allow to steep for 15 minutes, strain with a fine mesh strainer. Using the back of a large spoon press coconut flakes & tea bags to strain excess liquid.
- In a large bowl whisk egg yolks, sugar, and salt together, long enough to dissolve the sugar and yolks are a light golden color.
- Slowly add hot milk mixture to egg mixture while whisking. This can also be done in the bowl of a stand mixture set to stir. Return mixture into saucepan over low heat, continually stirring until mixture starts to thicken. Strain through a fine mesh strainer and chill immediately over ice bath.
- Churn in a 2 qt ice cream machine according to manufacture instructions.
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