Recipes made using Tea

Earl Grey Ice Cream with Blackberry Swirl


Makes 1 quart

• 1 1/2ounces cream cheese
• 1/8teaspoon fine sea salt
• 1tablespoon + 1 teaspoon cornstarch
• 2cups 2% milk
• 1 1/4cups heavy cream
• 1/2cup sugar
• 1 1/2tablespoons light corn syrup
• 2tablespoons loose earl grey tea leaves (Rishi or same quality)
• 1tablespoon plain vodka
• 1tablespoon seedless blackberry jam

1. Prep three bowls, a small, medium and a large one. Place cream cheese and salt into the medium bowl, mash with a fork, and set aside. In the small bowl, mix the cornstarch and 2 tbsp of the milk. Set this slightly thickened paste aside.
2. In a large pot, add the rest of the milk and cream with the corn syrup and sugar. Bring to a boil over a medium heat. On a simmer, continue stirring for about 4 minutes and no more. Remove the pot from heat, stir in the cornstarch mixture and bring this back to a boil for an additional minute, stirring constantly until the mixture thickens slightly. Add in your loose tea leaves to the hot mixture and let steep for 5 minutes. You might be tempted to place the leaves in a cheesecloth, but placing them in directly will infuse the ice cream really well (you'll be straining this later anyway).
3. Add a small amount of the boiled milk to the cream cheese, whisking well to incorporate and break up any cream cheese lumps. Once the cream cheese has smoothed out, add the rest of the boiled milk.
4. Cool the ice cream completely over an ice bath set in the large bowl. Refrigerate the covered cooled mixture for at least 4 hours or overnight. While you might be impatient to just put the ice cream into the machine right away, chilling it completely will keep the ice cream from crystallizing (that weird chalky texture) while it's churning in the machine.
5. Using a fine mesh strainer, pour the liquid through the strainer, pressing on the tea leaves to get all the ice cream out. Any cream cheese or solids that haven't been blended well will remain out and help make your ice cream smooth and creamy. Stir in the vodka to the liquid ice cream before pouring into your ice cream maker. Follow your ice cream manufacturer's instructions for the length of time, but it usually will take 20-30 minutes for the ice cream to start coming together.
6. Line a glass container (eg: Pyrex) that comes with its own lid using saran wrap (long enough to cover, too) and place a layer of ice cream, drizzle some of the blackberry jam in thin streaks. Put in more ice cream and continue layering in the blackberry swirls. Cover the ice cream with the hanging saran again before placing the top on. Once you're ready to serve the ice cream, let it soften at room temperature for about 2 minutes. You'll know "it's ready" when you can scoop easily. Scoop the ice cream from the perpendicular direction of your blackberry streaks, to create a swirly effect in your scoop.

Green Tea Donuts Recipe

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Serves: Makes 6 donuts

Ingredients

• ¾ cup (95 g) cake flour (or make your own - see below)
• 2 Tbsp. (25 g) sugar
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 Tbsp. (6 g) green tea powder (matcha)
• 1 large egg, beaten
• ⅓ cup (80 ml) milk
• 2 Tbsp. (35 g) butter, melted
• 1 Tbsp. honey

For the Chocolate Glaze

• ¼ cup chocolate chips (I use semi sweet chocolate chips, but white chocolate goes well too!)
• Sprinkles of your choice

 

Earl Grey cupcakes

 

Here’s the recipe – it makes 10-12…

Ingredients

• 175g unsalted butter
• 200g caster sugar
• 200g self raising flour
• 3 medium free range eggs
• 125ml whole milk
• 1 tsp vanilla essence
• 1 tsp baking powder
• 1  good quality Earl Grey teabag (we used a We Are Tea Earl Grey Supreme teabag)

You’ll also need:

• Silicone teacup cake cases, or
• 12 muffin cases and a muffin tray

Instructions

1. Preheat the oven to 180C (160C fan assisted)
2. Heat the milk in a mug in the microwave until it’s hand hot
3. Open the tea bag and tip into the milk, stir and set aside
4. Cube and warm the butter, then warm in the microwave in 5-10 second blasts until it’s all very soft and just starting to melt
5. Beat together the butter and sugar until fluffy
6. Beat in the eggs, then stir in the flour and baking powder
7. When the milk is room temp, tip it into the batter, along with all the tea leaves
8. Divide the batter evenly between the cases (I only had 4 so cooked them in batches, filling to about 1cm from the top
9. Bake for 30 minutes, then transfer to a wire rack to cool completely

Cran-Berry Green-Tea Smoothie

Ingredients

1/2 cup frozen cranberries

1/4 cup frozen blueberries
1/2 cup frozen blackberries
5 frozen whole strawberries
1 ripe banana
1/2 cup brewed green tea, cooled to room temperature
1/4 cup plain soy milk
2 tablespoons honey or packed light brown sugar

Preparation

In a blender, whirl all ingredients until smooth.
Note: Nutritional analysis is per 2-cup serving