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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: Prep time 30 min. Cool time: 2 hours
Serving Size: makes 1 quart
Ingredients
  • 1 c. whole milk
  • 2 tbsp. gunpowder tea
  • 2 c. heavy cream
  • 3/4 c. granulated sugar
  • 5 egg yolks
  • 1-2 tsp. mint extract, to taste
  • (assumes you have an ice cream maker)
Directions
Place milk into heavy saucepan and cook over medium heat until bubbles start to form around the edges of the pan (about 5 min.). Remove from heat. Stir in tea and set aside to allow to steep and cool, about 30 min. Strain milk through a fine-mesh sieve back into a heavy saucepan. Add 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 c. 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 2 hours. Pour into ice cream maker and freeze according to manufacturer's instructions.



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