Chinese Tea Ice Cream

CHINESE TEA ICE CREAM
Black teas are rich in anti-oxidants, and especially delicious when configured into surprising sweet or savory dishes. The weather is sultry now, so jumpstart your summer menus with the following homemade ice cream. Improbable and quirky, this smoky tasting dessert almost reminds us of a vanilla milkshake spiked with Scotch. Yum! Best served after a rich, non-dairy entree such as roasted leg of lamb or braised short ribs. Skip the hot coffee and finish with a chilled digestif.

1 cup milk / 6 Lapsang Souchong teabags / 3/4 cup of sugar / 6 egg yolks / 2 t. flour / 1/4 t. salt / 1 cup half-and-half / 1 cup heavy cream

1. Bring the milk to a boil in large saucepan and remove from heat. Add teabags.
2. In a mixing bowl, beat egg yolks and sugar until thick and yellow. Beat in flour and salt. Step away.
3. Remove teabags from milk (after 15 minutes or so) and add half-and-half to milk. Bring to a simmer and slowly beat in egg and sugar mixture.
4. Pour entire mixture back into saucepan and heat gently, stirring often, until thickening occurs. DO NOT overheat as will eggs will scramble (rather gruesomely we might add).
5. remove from heat and pour through a strainer into a large bowl. Cool slightly, stir in the cream and refrigerate for several hours (overnight is best). When ready, freeze in ice cream maker following manufacturer's instructions.