It doesn’t get more Southern than combining two classic ways to keep cool in the humid summers: sweet tea and ice cream. This recipe comes from Off Track Ice Cream based in Charleston. Combine your favorite black tea (our go-to is Oliver Pluff and Co Peach Sun Tea for the slightest note of ripe peaches) with a rich ice cream base and have two quarts to share.
Makes 2 quarts
2 cups plus 2 tablespoons whole milk
7 egg yolks
1 cup plus 3 tablespoons cane sugar
½ teaspoon sea salt
¾ cups heavy cream
50 grams of your favorite tea
Special equipment: Cooking thermometer, ice cream machine
- Using a blender, immersion blender, or whisk, mix all ingredients except tea until well-combined. (If using an immersion blender or whisk, combine milk and egg yolks, then add cane sugar and sea salt, then heavy cream.)
- Pour ice cream base into a pot over medium-low heat. Cook, stirring frequently, until the mixture reaches 155 degrees. Remove from heat and add tea bags. Cover and steep for 10 to 15 minutes. After steeping, remove teabags and squeeze excess liquid from bags back into pot. Strain mixture, then transfer to a heat-safe container and cover. Refrigerate for at least 4 hours or overnight.
- After mixture has chilled, whisk well, then pour into ice cream machine. Follow manufacturer’s instructions to churn ice cream. Transfer to a freezer-safe bowl, cover, and freeze overnight.
Recipe ByMarc Zera of Off Track Ice Cream in Charleston