I haven't tried to make this yet, but when I return home from University, it will be right at the top of things I plan to make. When I have i'll update you on how it went, and what it's like.
Ingredients
2 egg yolks
½ vanilla pod
310g double cream whipped lightly
60g caster sugar
310g whole milk
2 tablespoons boiling water
3 Yorkshire Tea tea bags
1 tablespoon white sugar
Method
-Mix the sugar and boiling water together in a small bowl, add the teabags and brew to make a strong infusion, ideally for about 5 minutes.
-Place the whole milk in a pan, then split the vanilla pod, remove the seeds and add to the milk. Gently bring to the boil.
-In a bowl mix the 2 egg yolks with the caster sugar and whisk until pale and fluffy.
-Pour the milk mixture on to the tea mixture and remove the teabags.
-Then pour the milk/tea mixture on to the egg mix and whisk thoroughly.
-Return the milk and egg mixture to the pan and bring to 82 degrees (using a thermometer) or allow to hicken and warm (do not boil or the mixture will scramble).
-Remove from the heat and strain through a sieve in to a bowl.
-Whisk the mixture until it is cool.
-Fold in the whipped cream and place in the freezer.
-Whisk the mixture every 30 minutes until the ice cream is set…
