I went kind of crazy making ice cream from Jeni's Splendid Ice Cream these past few weeks. This recipe calls for 1/4 cup of loose tea leaves. I didn't have that, so I used 6 tea bags of Earl Grey that I had. The result was a delicate Earl Grey flavor. In the future if I make this, I will use at least 8 tea bags if I don't have loose tea on hand. I really love this combination of Earl Grey and cherries; two very familiar flavors that go so well together. Note! I forgot to freeze my canister thoroughly before I made this ice cream. It had been in the freezer for about 4-5 hours before I tried to use it. As it was churning, the ice cream remained a frozen soup and never got creamy. Discouraged, I put the mixture in the fridge and forgot about it for a few days, until I realized I could just re-churn it in a thoroughly frozen canister. (The canisters really DO need to be in the freezer for at least 24 hours to work properly.) So I took to ice cream mixture out, let it completely melt, and then poured it into a frozen canister and it revived perfectly! The ice cream was saved.
Ingredients
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup earl grey tea leaves (I used 6 tea bags instead)
2 cups sugar-plumped cherries
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup earl grey tea leaves (I used 6 tea bags instead)
2 cups sugar-plumped cherries
Directions
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Boil 1/2 cup of water with 1/2 cup of sugar. Add dried cherries. Let cool to room temperature.
Boil 1/2 cup of water with 1/2 cup of sugar. Add dried cherries. Let cool to room temperature.
COOK
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the tea and let steep for 10 minutes.
Strain the milk mixture through a sieve, pressing on the tea bags to extract as much cream as possible.
Return saucepan to the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Strain the milk mixture through a sieve, pressing on the tea bags to extract as much cream as possible.
Return saucepan to the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
CHILL
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a bowl and set into the larger bowl (filled with ice and water). Let stand until cold, about 30 minutes.
Drain cherries. Pour ice cream base into frozen canister and spin until thick and creamy; add the cherries almost at the end of spinning.
Drain cherries. Pour ice cream base into frozen canister and spin until thick and creamy; add the cherries almost at the end of spinning.
Pack the ice cream into a storage container, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
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