Ingredients
- 1-1/2 cups (375 mL) milk
1-1/2 cups (375 mL) 10% cream
1 slice gingerroot
Half cinnamon stick, broken
4 cloves
4 cardamom pods
1/4 tsp (1 mL) aniseed or fennel_seeds
1 bay_leaf
1/4 cup (50 mL) black_tea leaves
6 egg_yolks
1/2 cup (125 mL) granulated_sugar
Pinch salt
Preparation
In saucepan, heat together milk, cream, ginger, cinnamon, cloves, cardamom, aniseed and bay leaf over medium heat until tiny bubbles form around edge. Remove from heat. Add tea leaves; cover and steep for 10 minutes. Strain through fine sieve into measuring cup.
In bowl, whisk together egg yolks, sugar and salt ; slowly whisk in tea mixture. Return to pan; cook over medium-low heat, stirring constantly, until slightly thickened and just coats back of spoon, about 8 minutes. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.
Freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Nutritional Information Per serving: about
| cal 171 | pro 5g | total fat 9g | sat. fat 5g |
| carb 17g | fibre 0g | chol 170mg | sodium 50mg |
% RDI:
| calcium 11 | iron 4 | vit A 13 | folate 12 |