sugar high friday #17 : a trio of tea ice creams

When I first decided to write a blog, I didn’t realize the amazing commitment that many bloggers make. I have looked at a number of blogs now, and I applaud the real interest, time and love that people seem to put into them.

As I was searching about food, I bumped into a number blogs that mentioned Sugar High Fridays (SHF). Being someone who loves desserts, I did some investigation and contacted The Domestic Goddess, who was the blogger that started SHF. She was very helpful in advising me about how I could get involved. I did more research and discovered that this month’s Sugar High Friday #17: Dairy.

So, for the past two weeks, I have been thinking about dairy. I recently visited Montréal, where I had some amazing desserts made with yogurt. So, my first idea was to make a dessert with yogurt – something like a parfait. The dessert I made contained caramelized strawberries, dried pineapple, fresh passion fruit, crushed lemon and almond biscotti, and white chocolate and yogurt cremeux. The dessert turned out well, but I felt that it really wasn’t what I wanted to submit for SHF. I went back to the drawing board and thought about making panna cotta. Panna cotta is something that in truth I have never particularly enjoyed; maybe, I just haven’t had “good” panna cotta. So, there it was. Panna cotta was challenging – something that I didn’t like and something that I wanted to make well. After much thinking and not enough doing, I decided that panna cotta might be too obvious and too predictable. Instead, I decided to play around with flavours and to make ice cream. What I wound up with is a trio of ice creams, all infused with tea. The three flavours are earl grey vanilla, green tea kiwi, and peppermint buttermilk. The earl grey vanilla has a pleasant bergamot and vanilla taste that is mild and comforting. The green tea kiwi balances the bitterness of green tea with the sweet and floral note of kiwi. Finally, the peppermint buttermilk is lively, tangy and refreshing.






earl grey vanilla tea ice cream
green tea kiwi ice cream
peppermint tea buttermilk ice cream

I have always been a fan of ice cream. That is why when I came up with my flavour combinations I looked no further than Claudia Fleming for a good standard ice cream base. The green tea kiwi ice cream and peppermint tea buttermilk ice cream were favourites among my guests.


earl grey vanilla tea ice cream

3 cups milk
1 1/4 cups sugar
1 cup heavy cream
8 tablespoons earl grey vanilla blend, loose (from House of Tea)
(or 4 bags)
12 large egg yolks
1 1/2 teaspoons of vanilla extract


green tea kiwi ice cream

3 cups milk
1 1/4 cups sugar
1 cup heavy cream
2 tablespoons green tea kiwi blend, loose (from the Tea Emporium)
12 large egg yolks


Heat milk, cream, tea leaves (or bags) and 1 cup of sugar in a heavy saucepan over medium heat and bring to a simmer. Meanwhile whisk egg yolks and remaining 1/4 cup sugar together. Remove the milk and cream mixture from the heat and take out tea bags, if you are using them. Add a small amount of the milk mixture to the egg yolk mixture to temper it. Then pour egg yolk mixture into the milk mixture whisking constantly to keep eggs from curdling. Return to the stove and cook over low-medium heat , stirring with a wooden spoon until it thickens enough to coat the back of the spoon, or until the mixture reaches 185ºF (85ºC). Remove from the heat and strain with a fine chinois. Let it cool completely (and stir in vanilla, if making the earl grey vanilla). Chill custard until it is cold. Freeze in an ice cream maker according to manufacturer’s instructions. Makes approximately 1 quart.


peppermint tea buttermilk ice cream

2 cups heavy cream
1 1/4 cups sugar
6 tablespoons of peppermint tea, loose (from House of Tea)
(or 4 bags)
12 large egg yolks
2 cups buttermilk


Heat cream, tea leaves (or bags) and 1 cup of sugar in a heavy saucepan over medium heat and bring to a simmer. Meanwhile whisk egg yolks and remaining 1/4 cup sugar together. Remove the cream mixture from the heat and take out tea bags, if you are using them. Add a small amount of the cream mixture to the egg yolk mixture to temper it. Then pour egg yolk mixture into the cream mixture whisking constantly to keep eggs from curdling. Return to the stove and cook over low-medium heat , stirring with a wooden spoon until it thickens enough to coat the back of the spoon, or until the reaches 185ºF (85ºC). Remove from the heat and strain with a fine chinois. Let it cool completely and stir in buttermilk. Chill custard until it is cold. Freeze in an ice cream maker according to manufacturer’s instructions. Makes approximately 1 quart.