Yield: Yields about 1 quart.
This ice cream recipe uses David Lebovitz’s simple formula to create your own custom ice-cream flavor. In this creation, both orange zest and citrusy Earl Grey tea leaves infuse the cream.
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The custard freezes beautifully (in a Cuisineart i.c. maker) and you can alter the amount of tea & orange to taste. I love earl grey, and I drink it strong with milk & sugar, so I steeped 6 tea bags in the milk & squeezed them out. I used 1/2 a vanilla bean, which was plenty, and the rind from some tangerines + a drop of orange extract. Taste the custard when it's cool to make sure you have the right flavor balance. I also only cooled the custard in the fridge for about an hour (after the ice bath). It worked just fine. So long as it's cold when in goes in the maker, you're golden.
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