As advertised, this is simply lemongrass with ginger. Simple and delicious. Highly recommend.
Nice fresh flavour, feel great and I have never seen full leaf tea brew before so it's a nice change too. Thanks
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This recipe makes a rich, silky ice cream. It's amazing served with a dash of maple syrup for something a little extra. Or to really dazzle, pour over a cup of hot Assam tea for a tea twist on a classic affogato. Ice cream doused with tea, what could be better?
Ingredients (to make 2 litres of ice cream)
27g Karma Tea Co. New Day Assam
600ml single cream
300ml double cream
6 eggs yolks
200g sugar
1 tbsp maple syrup
Method
Top Tip: I like to use the left over egg whites to make a simple meringue which I crumble over the ice cream when I serve it. For 6 egg whites use 300g caster sugar. Whisk the egg whites on high until stiff peaks form. Whisk in half the sugar until stiff peaks form and then gradually whisk in the remaining sugar. Spoon onto lined baking trays and bake in a low oven until done to your satisfaction - I personally like them when they’re crips on the outside and marshmallowy on the inside.
Recipe by Kyle Whittington
(Kyle made this recipe using the ice cream freezer bowl attachment on the KitchenAid mixer. Adjust freezing times and quantities as required to suit your ice cream maker).