Recipe courtesy of Evert Huddleston

Lemon Tea Ice Cream

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  1. 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.
  2. Serve with shortbread cookies.