Tea and Whiskey Ice Cream Recipe
- 1/2 vanilla pod
- 100ml whiskey
- 500ml milk (full fat)
- 500ml heavy cream
- 100g brown sugar
- 5 egg yolks
- 6 tea bags (It’s Yorkshire Tea. Everything else is piss)
1 pinch salt
- Quantity: 10 scoops
- Cook Time: 20 mins
- Chill Time: 2 hours minimum
- Churn Time: 45 mins (machine dependent)
Add the milk, vanilla, salt, and sugar in a medium saucepan. Cook over a med/hi heat and continually whisk.
Still whisking and, once the sugar has dissolved, cook until the milk is about to boil but DO NOT let it boil.
Remove the saucepan from the heat and add the tea bags. I like to leave them in for a tad longer than recommended because the longer you stew it, the more tannin the tea excretes (which gives a bitter taste to balance out the sugar and vanilla). So steep the tea bags in the mixture for 10 mins.
Put the egg yolks into a bowl and whisk together.
Remove the tea bags from the milk mixture and gradually pour it over the egg yolks to slow cook them. Whisk continuously.
Put the mixture back in the saucepan and return to a medium heat. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
Once cooked, remove from the heat and leave to cool.
Meanwhile combine the cream and whiskey together in a bowl.
Stir in the stove mixture to the cream and whiskey. Once it’s well blended, chuck it in the fridge and leave it to chill for 2 hours minimum (ideally overnight). Check on it after an hour or so to make sure the whiskey hasn’t separated.
Once chilled, put it in the ice cream machine to churn.
N.B. in the batch I made for the podcast I also added honey but I’ve since decided it’s too much. If you wanted to use honey I’d recommend about 20g being added at the cream and whiskey mix point.
Have a look at the full recipe video to get an idea of how I made it.