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.