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I’ve decided that I have too much tea, and that baking and cooking are the best way to reduce my stash in a reasonable amount of time. I’ve been successful with tea-infused english toffee, and ice cream was next up! There are tons of recipes out there, but I went with my tried and true custard-base instead. Steeped the cream/milk mixture with about 2 tablespoons of EGC for ~20 minutes, strained, and then did the whole temper the eggs, stir for forever until it thickens jazz.

The worst thing about ice cream is how darn long it takes. After making the base you have to chill it for 3 hours, then put it in the ice cream maker then freeze for 3+ hours so it firms up. I tasted the base during all the steps, but it’s really hard to tell how the final product is going to be. Well, it’s finally done, and it is AH-MA-ZING. Earl Grey ice cream is nice and all, but using an EGC boosted it to a whole other level of amazing. Combine it with a rich, creamy custard base and dear lord, I could eat it all tonight.

Azzrian

Oh wow sounds SO good!

Alphakitty

It is, and pretty simple too! I think the trick to making things that pack a big tea-punch is to not use the leaves as a dry ingredient but to infuse other ingredients (mainly butter/milk) with them.

Azzrian

Ahhh oh that does make sense and YUM Butter always makes me happy.

Nicole

That sounds delicious. And I’m going to have to try the infused toffee…What a great way to use up some tea you might not want to just drink.

Alphakitty

Tea-infused toffee is one of the simplest and tastiest tea-candies to make since there are only 3 ingredients and it can really elevate the flavor of a mediocre blend. Just melt your butter and infuse it with the tea for 10-20 minutes (you can usually tell by smell when it is done), strain, then cook as usual!

Nicole

Okay. That is definitely going to be made once winter gets here. I love toffee. Tea flavor makes it all the more appealing! Thanks for the tips.

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Comments

Azzrian

Oh wow sounds SO good!

Alphakitty

It is, and pretty simple too! I think the trick to making things that pack a big tea-punch is to not use the leaves as a dry ingredient but to infuse other ingredients (mainly butter/milk) with them.

Azzrian

Ahhh oh that does make sense and YUM Butter always makes me happy.

Nicole

That sounds delicious. And I’m going to have to try the infused toffee…What a great way to use up some tea you might not want to just drink.

Alphakitty

Tea-infused toffee is one of the simplest and tastiest tea-candies to make since there are only 3 ingredients and it can really elevate the flavor of a mediocre blend. Just melt your butter and infuse it with the tea for 10-20 minutes (you can usually tell by smell when it is done), strain, then cook as usual!

Nicole

Okay. That is definitely going to be made once winter gets here. I love toffee. Tea flavor makes it all the more appealing! Thanks for the tips.

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Bio

Tea has always been a passion of mine, though I got away from it during college. A lack of cupboard space and a constant influx of people into my suite made me pretty much abandon my teas at home. But now that I’m done with school, it’s definitely come back with a vengeance—to the point where I’ve purchased about 65 different kinds in the past 3 months!

I like most kinds of teas—yes, even peach, which I used to think I disliked!. Oolongs are definitely my favorite, and I’m an avid fan of earl grey, floral teas, and chai blends along with anything melon. The only kind of teas on my “no” list are rooibos blends (which gives me headaches) and banana flavored ones since bananas are public enemy #1 in my mind.

The best thing about tea for me is how you can be passionate about it and still have it integrate into all of your other hobbies. I like a lot of things: writing, video games, books, sewing, figure collecting, astronomy… it’s a long list. But whatever I’m doing, I can have a cup of tea in hand!

Location

New York

Website

http://www.plastikitty.com/

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