Thanks. I think I’ll try that, especially as it says you don’t need an ice cream freezer.
Here’s one repartee:
Bigelow Vanilla Caramel Tea Ice Cream
1-3/4 cups whole milk
2 cups heavy cream
2/3 cup sugar
6 Bigelow Vanilla Caramel Tea Bags*
Yield: 1 1/2 quarts
In a small saucepan, combine 1/2 cup of the milk (set the rest of the milk aside for later use) and 6 tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Strain tea bags. In a small mixing bowl, combine the 1/2 cup eggs and add the milk/tea mixture. Add the sugar, remaining milk, and heavy cream. Using a commercial ice cream maker, follow directions as stated. If you do not have an ice cream maker, don’t despair, try this method – a hand mixer will be just as good to use. Directions with using the electric hand mixer are; freeze a stainless steel bowl, after combining all the ingredients, mix on high for 4 minutes. Transfer whipped contents into the chilled stainless steel bowl. Freeze overnight.
I’ve been given a box of caramel tea bags.
I’m not too fond of the tea but can anyone think of a way I could use them in a recipe?
Caramel Tea Bags
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