Save Recipe Print
Total:
32 min
Prep:
15 min
Inactive:
2 min
Cook:
15 min
Yield:
1 generous quart
Level:
Intermediate

Ingredients

Directions

In a large bowl beat the egg yolks with the sugar and salt. Set aside.

In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.

Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.

Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Perfect Iced Tea

Recipe courtesy of Food Network Kitchen

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Ice Cream in a Bag

Recipe courtesy of Food Network Kitchen

Vanilla Ice Cream

Recipe courtesy of Alton Brown

Homemade Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

No-Churn Watermelon Ice Cream Slices

Recipe courtesy of Food Network Kitchen

Strawberry and Cream Ice Cream

Recipe courtesy of Jamie Deen

Cookies and Cream Ice Cream Bars

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories