This dessert may be frozen, but the flavor makes me think warm and fuzzy. Imagine curling up with a cup of English Breakfast or Earl Grey (heavy on the cream) and a muffin smeared with orange marmalade. Except, you know, it's ice cream. This frozen fix really does taste like tea with cream and sugar. It's swirled with the sweet citrus of orange jelly and the bitterness of bits of orange zest. The only question that remains: Is it best served in a mug or a bowl?
I have to give credit to a long lost high school friend for inventing this flavor. She mentioned it on Facebook, and I immediately knew I wanted to try it. Thanks for the inspiration, Lauren!
I used Bonne Maman Orange Marmalade from Whole Foods and Trader Joe's English Breakfast tea. You could also try Earl Grey or some other kind of black tea.
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
2 bags black tea (I used English Breakfast)
6 egg yolks
1/2 cup orange marmalade
Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Just before the liquid comes to a simmer and steam is rising from the saucepan, add the bags of black tea. Cover with a lid, remove from heat, and let the tea steep for about an hour. Whip the egg yolks in a separate bowl. After the tea has steeped for an hour, remove the bags and put the saucepan back on the stove over medium heat. Just before it comes to a simmer, gradually add about half of the mixture to the bowl of egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's cold, whip the custard to incorporate some—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, pour the orange marmalade into the ice cream maker in a stead stream and churn for 3-5 more seconds to create a swirl.