Lapsang Ice Cream With Fudge Ripple: Sweet and Smoky скачать в хорошем качестве

Lapsang Ice Cream With Fudge Ripple: Sweet and Smoky

We liked pumpkin spicecream so much that we decided to try it with lapsang souchong, which has a smoky tase. Try it and tell us what you think! Taste of Home Cookbook, latest edition: https://amzn.to/3kuKX1k Harney Lapsang Souchong Tea: https://amzn.to/3qCsofu Monkfruit Sweetener: https://amzn.to/3kvJp7w Kitchenaid Mixer: https://amzn.to/3wMN4T9 Kitchenaid Ice Cream Attachment: https://amzn.to/3HjVS7K Lindt 95% chocolate: https://amzn.to/3I8G8F7 The Recipe for Lapsang Ice Cream (serves 12): 1 cup cream or milk 3 tablespoon tea leaves (we used 4 but suggest 3) 3/16 cup sugar (we used 3/8 monkfruit but suggest molasses instead) dash salt 2 beaten eggs 1 cup cream Fudge swirl: 2 squares dark chocolate 1/4 cup cream Heat the cream or milk and the tea leaves in a saucepan to 175 F. Strain out the tea leaves. Stir in the sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 F and coats the back of a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whippng cream. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. Freeze according to your ice cream maker's instructions. Melt chocolate and cream (we used the microwave) and let cool. Stir room temperature fudge into ice cream . Leave in the freezer 2-4 hours to firm. Shop Teavivre for authentic tea: https://shrsl.com/30lh5 Shop CBTL for great smelling tea: https://www.pjatr.com/t/SENKSUlNTk9DS... Shop Buddha Tea for great herbals: https://www.buddhateas.com/?ref=carla... When you use our affiliate links to make purchases we earn a small commission at no extra cost to you. Thanks!