And, the final #FestiveScoops with Carmién Tea! We had a Mexican themed Christmas Lunch – so the delicate Ginger and Chili flavours complimented the meal perfectly!
Compliments all around!
Green rooibos, Ginger and Chilli Ice Cream
2 1/2 cups of Full Cream Milk
1 1/2 cups of Heavy Cream
1 cup Sugar
2 tsp vanilla
5 cm Ginger
4 teabags Carmién Tea Revive
pinch of salt
To make Ice Cream:
In a medium sauce pan heat the milk, cream, 1/2 cup sugar, vanilla, ginger, salt Carmién Revive tea bags. Bring to almost boil and remove from heat.
In a separate bowl mix together the eggs and remaining 1/2 cup sugar until it reaches ribbon stage.
While whisking add the hot milk to the egg mixture and mix well.
Return mixture to pot and heat (over medium heat) until custard has thicken.
Let the custard cool and chill in fridge over night. Remove tea bags.
Transfer custard to ice cream machine and churn as per manufacturers instructions.
Scoop into freezer safe container and freeze over night.