Mango Black Tea Ice Cream with Wildflower Honey
Makes 1 generous quart
4 cups half and half
1/2 cup wildflower honey (or other mild honey such as clover or orange blossom)
6 egg yolks
6 tea bags of mango black tea
Heat the half and half in a saucepan over high heat until it begins to bubble. Add the tea bags, lower the heat, and simmer for about 10 minutes to steep. Squeeze the tea bags of excess liquid and discard. Meanwhile, beat the egg yolks with the honey in a bowl. Carefully ladle some of the hot half and half mixture into the egg yolks and whisk. Tempering the yolks will help prevent them from curdling when you add them back into the hot half and half. Now, add the yolk mixture into the saucepan and whisk. Turn the heat up to medium. Switch to a wooden spoon and stir constantly until thickened, but do not let it boil. Strain the custard into a bowl over an ice-water bath. Stir the custard in the bowl constantly until it is cool. Then refrigerate the custard for several hours or overnight until well chilled. Transfer the custard into a container with a spout (for easy pouring into the ice cream maker). Freeze ice cream according to your ice cream maker's manufacturer directions. Transfer ice cream to 1 or 2 plastic quart-sized containers and freeze until firm. If it gets too hard, you may need to leave it out for a few minutes before scooping (this is common with homemade ice creams).