Summer is in full swing and so is the heat! One of the easiest ways to cool down in this summer heat is to enjoy a nice glass of iced tea, but what if we told you we found another way? Tea infused ice cream not only cools you down but is a pure treat for the senses. With dairy and vegan based recipes we have curated recipes for everyone.

Earl Grey Ice Cream

Serving: Makes about 1 quart

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup sugar

• 6 tablespoons loose
  Silver Tip Earl Grey Tea

• ½ teaspoon kosher salt

• 6 large egg yolks

Directions:

1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of gently simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup of the sugar, the tea, and the salt and stir until the sugar and salt have dissolved.

2. Warm the mixture until you see steam rising from the top. Remove from the heat and strain the mixture into a bowl, pressing on the tea leaves to extract as much infused liquid as possible. Discard the tea leaves and return the infused dairy mixture to the double boiler.

3. Prepare an ice bath in a large bowl and set another bowl over it. Set aside.

4. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1/4 cup sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.

5. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.

6. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

Matcha Ice Cream

Servings: 1.5 quarts

Ingredients:

• 2 ¼ cups whole milk

• ¾ cup heavy cream

• 5 tablespoons
  Chado X Sinensis Ceremonial Matcha

• ¾ cup sugar

• ⅛ teaspoon kosher salt

Directions:

1. Pre-freeze your ice cream bowl for the ice cream machine if needed.

2. Gather all the ingredients and in a medium saucepan, combine milk and heavy cream and turn the heat to medium-low.

3. Add the sugar and salt and whisk together. Heat the milk mixture until the sugar dissolves and turn off the heat. Remove the pot from the heat if you see small bubbles around the edges of the pot and NEVER let it boil.

4. Add 3 tablespoons of the milk mixture to the bowl of the match and mix with a silicone spatula until the liquid absorbs the matcha.

5. Add 3 tablespoons of the milk mixture again and repeat until the liquid absorbs the matcha.

6. Repeat step 5 again and until the mixture becomes like a paste.

7. Add 3 tablespoons of the milk mixture and loosen up the paste.

8. Add 3 tablespoons of the milk mixture and now the matcha mixture is a thick liquid.

9. Transfer the matcha mixture into the milk mixture and mix together.

10. Change to the whisk and combine well. Then prepare an ice bath and a bowl that can sit in the ice bath. Transfer the matcha mixture into a fine-mesh sieve over the bowl.

11. Press and strain the matcha left in the fine-mesh sieve. Let the matcha mixture cool on the countertop. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for at least 4 hours.

12. Once your ice cream machine is ready, whisk the match mixture one last time.

13. Transfer the mixture to the bowl and churn according to the machine’s instructions.

14. After 25 minutes, when the mixture is thickened and is not moving, turn off the ice cream machine.

15. Transfer the “soft” ice cream to an airtight container. Freeze until the ice cream is firm and the flavor develops, at least 4 hours. Ice cream can be stored for up to 2 weeks.

Vegan Coconut Chai Ice Cream

Servings: 6 cups

Ingredients:

• 1 ½ cups raw cashews (soaked for 4-6
  hours overnight, then drained)

• 1 cup light coconut milk

• 4 tablespoons Bianca’s Coconut Chai

• ¼ cup coconut oil, melted

• ¼ cup agave nectar or maple syrup

• ¼ cup cane sugar

• 1 teaspoon pure vanilla extract

• ½ teaspoon cinnamon and ginger powder

• ¼ teaspoon black pepper, ground cloves, and cardamom

Directions:

1. Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hours before blending.

2. When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water for at least 10 minutes. It should be very strong. Remove tea and let cool in the fridge.

3. In the meantime, drain cashews and measure out other ingredients.

4. Add tea and all remaining ingredients to a blender and blend until creamy and smooth – about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavors as needed.

5. Add mixture to your chilled ice cream maker bowl and churn according to the machine’s instructions until thoroughly chilled, about 45 minutes. It should resemble a thick soft serve.

6. Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.

Browse The Teas Featured In Today’s Blog!

Silver Tip Earl Grey

This well balanced blend of Yin-Zhen silver needle black tea is a delectable work of art that stands out from the rest. Containing the beautiful aroma of sublime bergamot, this tea has a lasting taste of fresh oranges providing you with citrus delight. Classic, and with enough kick to keep it interesting.

Flavor Profile: Bergamot, Light, Pleasant

Chado X Sinensis Ceremonial Matcha

Our ceremonial matcha comes from the Japanese prefecture of Mie. Historically, Mie has only supplied tea to Japan and Europe. Only recently have they expanded to the US. Together with our cousins from Tijuana, Sinensis Tea Bar, we are introducing a delicious matcha from this beautiful region.

Flavor Profile: Earthy, Umami, Vegetal

Bianca’s Coconut Chai

The delicate flavor of Bianca's Coconut Chai will surprise and delight anyone who tries it. Delicious alone or with milk, this loose-leaf chai is naturally sweet with the addition of coconut, and full of warming spices such as ginger, cinnamon, and fennel. From sunny mornings to crisp autumn nights, Bianca's Coconut Chai is always a great choice.

Flavor Profile: Coconut, Comforting, Sweet