Vanilla-Caramel Ice Cream | Desserts

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Aug

2009

Vanilla-Caramel Ice Cream

This stupendous ice cream recipe is not your run of the mill vanilla ice cream recipe. Black tea and vanilla bean are sharp flavors that add a touch of elegance to this creamy and exotic ice cream mixture. Surprise your family and cherished guest with this delicious dessert!

4 cups half-and-half

1 cup sugar

5 bags vanilla-caramel black tea

1/2 vanilla bean, split lengthwise and scraped, seeds reserved

2 (12.25-ounce) jars prepared caramel topping, divided

12 egg yolks

1 (4-ounce) box chocolate dessert shells

Garnish: white and dark chocolate curls

1. In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, seeds from scraped vanilla bean, and 1 jar prepared caramel topping.

2. Heat until mixture just begins to boil; remove from heat. Let steep 5 minutes; remove tea bags.

3. In a medium bowl, whisk the egg yolks until smooth.

4. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten yolks, whisking constantly.

5. Slowly add a second cup of half-and-half mixture, whisking constantly.

6. Transfer the yolk half-and-half mixture back to saucepan; cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until mixture reaches 180*F on an instant-read thermometer.

7. Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir frequently.

8. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions. Before transferring the ice cream to the freezer to set, swirl in the remaining jar of caramel topping.

9. To serve, scoop ice cream into chocolate dessert shells.

Garnish with dark and white chocolate curls, if desired.

Makes 2 quarts.

Recipe and photo courtesy of Tea Time Magazine.