Recipe: Frozen Custard with Green Tea and Rosewater
Ingredients
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4 jasmine tea bags
2/3 cup water
2 cups half-and-half
4 egg yolks, beaten
¼ cup plus two tablespoons rosewater
How to make
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Step 1. Boil 2/3 cup of water on the stove and add green tea bags.
Step 2. Turn heat down to low, simmer 5 minutes. Remove the tea bags, pressing them against the side of the pot to extract all of the liquid.
Step 3. Simmer until liquid is reduced by half, and then add sugar. Allow liquid to cool to lukewarm.
Step 4. Add half-and-half and whisk in egg yolks.
Step 5. Simmer over low heat for 15-10 minutes or until mixture coats the back of a spoon.
Step 6. Add rosewater.
Step 7. Chill custard mixture in the refrigerator for at least an hour. It should be thoroughly chilled.
Step 8. Place in ice cream maker and freeze according to directions.
===============
4 jasmine tea bags
2/3 cup water
2 cups half-and-half
4 egg yolks, beaten
¼ cup plus two tablespoons rosewater
How to make
===============
Step 1. Boil 2/3 cup of water on the stove and add green tea bags.
Step 2. Turn heat down to low, simmer 5 minutes. Remove the tea bags, pressing them against the side of the pot to extract all of the liquid.
Step 3. Simmer until liquid is reduced by half, and then add sugar. Allow liquid to cool to lukewarm.
Step 4. Add half-and-half and whisk in egg yolks.
Step 5. Simmer over low heat for 15-10 minutes or until mixture coats the back of a spoon.
Step 6. Add rosewater.
Step 7. Chill custard mixture in the refrigerator for at least an hour. It should be thoroughly chilled.
Step 8. Place in ice cream maker and freeze according to directions.
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