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Moroccan Mint Ice Cream

Submitted by: Amy White

An ice cream recipe using gunpowder tea as popularly used in Moroccan Mint Tea.

Prep Time: 1/2 hour active, plus cooling time and time in ice cream maker
Serving Size: approximately 1 quart

Ingredients

1 cup whole milk
2 tablespoons gunpowder tea
2 cups heavy cream
3/4 cup granulated sugar
5 egg yolks
1-2 teaspoons mint extract, to taste

Directions
Place milk into heavy saucepan and cook over medium heat until bubbles start to form around the edges of the pan (about 5 minutes). Remove from heat. Stir in tea and set aside to allow to steep and cool, about 1/2 hour. Strain milk through a fine-mesh sieve back into a heavy saucepan. Add heavy cream and cook over medium heat until bubbles start to form around the edges of the pan. Meanwhile, combine egg yolks and sugar in a bowl and whisk until sugar dissolves. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Return to saucepan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon. Do not allow to boil. Allow to cool at least two hours. Pour into ice cream maker and freeze according to manufacturer's instructions.