Peppermint tea ice cream + Ice cream custard, by copperbadge

[azurelunatic]

This is reproduced with permission from copperbadge; you can read the original ice cream custard recipe in his journal and otherwise chatter at him there.

So, a lot of you asked for the recipe for/location of the peppermint-tea ice cream. WELCOME TO MY KITCHEN!

Basically all the ice cream I make comes from one recipe.

Ice Cream Custard Base
5 egg yolks
1/2 cup sugar
1 cup milk
2 cups cream

Beat the yolks and sugar together until fluffy, and set aside.

In a saucepan, heat the milk to boiling. If you're going to flavour the ice cream with something like tea or garlic (stfu it's nommy), put it in the milk while you heat it, so that it can steep. Other additives include vanilla beans or hot chocolate mix (the bachelor's friend!). This is when I added about a teaspoon and a half of herbal peppermint tea from Adagio Teas. Don't listen to them when they say the sample tin makes five cups. I've made six cups and one batch of ice cream from it and it's still more than half full.

When the milk is boiling, remove it from the heat. "Temper" the eggs by whisking the egg mixture vigorously while pouring a thin stream of the heated milk into it, about half a cup's worth. This keeps the eggs from cooking themselves in the milk before their time.

Add the tempered mixture to the remaining milk in the saucepan, and heat over medium, stirring constantly, until the mixture begins to thicken. This is your custard.

Strain the custard into the cream (I use a handheld fine-mesh sieve and press the custard through it with a wooden spoon). At this point, you can add any flavouring that doesn't need to be strained out, like vanilla extract or, IDK, carrot juice or whatever.

Chill thoroughly in the fridge. When chilled, add to your ice cream machine per manufacturer's instructions.

Voila! Ice cream!