Recipe courtesy of Evert Huddleston

Ingredients

2 cups whipping cream
2 cups half and half
1 cup sugar
1/2 cup honey
1 vanilla beans, split and scraped
2 mint leaves
zest of 1 lemon
4 tea bags of Lemon Lift* or lemon tea
6 egg yolks
1/2 tsp. ginger

Directions

Combine whipping cream, half and half, vanilla bean, mint leaves, lemon zest ginger and tea bags. Heat to a slow boil and then remove from heat and let tea steap. Whip eggs, sugar and honey. Strain milk mixture and slowly add to egg mixture while stirring. Chill mixture then freeze in ice cream freezer.

Serve with shortbread cookies.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy Evert Huddleston 2002 for FoodTV.com's Ice Cream Cook-Off Competition.

My Private Notes

Name: Lemon Tea Ice Cream
Ingredients: 2 cups whipping cream; 2 cups half and half; 1 cup sugar; 1/2 cup honey; 1 vanilla beans, split and scraped; 2 mint leaves; zest of 1 lemon; 4 tea bags of Lemon Lift* or lemon tea; 6 egg yolks; 1/2 tsp. ginger