Treat of the Week: Passion Tea Lemonade Ice Cream

We continue our ice cream themed treat of the week this week with a new flavor.  There are a few more steps to this ice cream than the others we have posted this month, but I promise you it is well worth the effort.  The taste is lightly sweet and tart at once.

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During the summer months I seldom drink coffee after breakfast.  The weather keeps me from popping into Starbucks for a warm pick me up.  When I do happen into Starbucks during the summer it is for one thing... passion tea lemonade.  Passion tea is good on its own, but it's made even better when paired with cool, refreshing lemonade.  This is the perfect summer drink.

Here we have translated the tart and fruity flavor of the tea and lemon into the perfect summer ice cream.  The candied lemon peel takes it to the outer limits.  While you could enjoy this without the sauce, I think it adds just the right touch (not to mention, the color is spectacular).

savour... grande delicious

Get the rest after the jump...

 Passion Tea Lemonade Ice Cream

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Before you start:

Make the candied lemon peel in advance.

The candied lemon peel recipe will make more than you need.  Good for you because it is delicious on its own. 

As a side note, you can candy any citrus peel in the same manner.

Avoid getting the white pith of the lemon when you peel it.  The white part is bitter.

I poured the completed ice cream mixture into the empty heavy cream containers so I could cut it into slabs after frozen.

Be careful to slowly pour warm milk into beaten eggs while whisking so as to not end up with scrambled eggs.

The ingredients:

2 egg yolks

2 tablespoons dry TAZO passion tea (or contents of 4 teabags)

1 tablespoon sugar

1/2 teaspoon lemon extract

1 1/4 cups heavy cream

1/4 cup granulated sugar

1 1/4 cups milk

2 tablespoons boiling water

2 tablespoons candied lemon peel (recipe follows)

Passion Tea Lemonade Sauce (recipe follows)

The method:

  1. Steep tea bags in boiling water with tablespoon of sugar for 10-12 minutes
  2. Bring milk to a boil and then pour over tea.  Leave for 5-6 minutes.
  3. Squeeze tea bags and discard.
  4. Beat egg yolks with 1/4 sugar in a separate bowl.
  5. Slowly strain the milk mixture into the egg yolks while vigorously whisking.
  6. Add mixture to saucepan and heat over medium low heat until thickened.
  7. Remove from heat and stir in lemon extract.
  8. Allow to cool.
  9. Chop candied lemon peel into small pieces.
  10. Whip heavy cream.
  11. Fold heavy cream into cooled tea mixture.
  12. Fold chopped candied lemon peel into mixture.
  13. Pour complete mixture into ice cream machine.
  14. Transfer to freezer container.
  15. Garnish with passion tea lemonade syrup and candied lemon peel.

Candied Lemon Peel

The ingredients:

2 lemons

2 cups water

2 cups granulated sugar

granulated sugar for coating

The method:

  1. Use a vegetable peeler to peel large strips of lemon peel from top to bottom of lemons.
  2. Cut the peels into smaller strips around 1/4 inch wide.
  3. Bring water to a boil in a small pan, and add lemon peels. Boil for 2 minutes. Strain, discard water and refill pan.  Again bring to a boil and drop in lemon peels.  Boil again for 2 minutes.  Repeat process one more time.
  4. Put 2 cups of water in a small pot with 2 cups of sugar. Bring to a boil, add peels, and simmer until transparent (45-60 min). 
  5. Drain, and allow to dry at least 2 hours.
  6. Roll in granulated sugar.
  7. Reserve liquid as lemon simple syrup.

Passion Tea Lemonade Sauce

The ingredients:

4 passion tea bags

1/2 cup water

3 tablespoons reserved lemon simple syrup

3/4 teaspoon corn starch

The method:

  1. Boil water and pour over tea bags.
  2. Allow tea to steep for 12 minutes.
  3. Squeeze tea bags and discard.
  4. Add lemon simple syrup to pot.
  5. Bring mixture to a boil.
  6. Mix corn starch with 1 tablespoon cold water in small bowl or cup.
  7. Add corn starch mixture to lemon tea mixture.
  8. Stir until smooth and thickened.
  9. Allow to cool before pouring over ice cream to serve.
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