It’s August. We’re in the middle of a heat wave here in Toronto (which really could be the south, for all intents and purposes) and eating ice cream at the water park every day. So when I stumbled upon this recipe, I couldn’t resist! This is not for the faint of heart. Here it is people.
Adapted from 10th Kitchen
For sweet tea ice cream
- 2 cups heavy cream
- 1 ½ cups whole milk
- ¼ cup light corn syrup
- 6 tbs Silver Service Peach Passion tea
- ½ cup granulated sugar
- 2 tablespoons cornstarch
For bourbon-peach swirl
- 1 cup peaches, blanched, peeled, pitted and roughly chopped
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon bourbon
make the ice cream, heat the cream, milk and corn syrup in a large
saucepan until just simmering. Add loose-leaf tea, lower heat to low and
simmer, keeping a close watch so it doesn’t boil over, for 10 minutes,
then remove from heat and allow the tea to steep for 2 hours.
- Strain the mixture through a very fine mesh sieve or cheesecloth and try to squeeze as much of the liquid goodness out!
together sugar and cornstarch until combined, then whisk into the
tea-infused cream mixture. Reheat and cook over medium heat, stirring
constantly, until the mixture reaches a gentle boil, then reduce heat to
low and simmer, stirring constantly, for 30 seconds (mixture will be
thick and bubbly).
mixture through a fine mesh sieve into a large bowl, then cover tightly
and refrigerate until thoroughly chilled, at least a few hours but
preferably overnight. (Take our advice here.)
make the peach-bourbon swirl, toss together the peaches with cornstarch
and sugar and cook in a medium saucepan over medium heat until the
peaches have broken down and the mixture is bubbly, thick and delicious, 5 minutes
or so. Cool mixture, stir in the bourbon, and refrigerate until
- Once both the cream mixture and peach mixture are chilled, process the
cream mixture in your ice cream maker according to manufacturer’s
directions. Purée the peach mixture in a blender or food processor
until smooth, then drop spoonfuls of both mixtures into a resealable
container, alternating between them. Run a butter knife through to
create a swirl effect, then freeze until firm. Makes about a quart. Which should last you about a day.