Zutaten für Tea Ice Cream Polish Krem Z Herbaty
- Unflavored Gelatin
- Water
- 1 cup light cream
- Vanilla Beans
- 2 tablespoons loose leaf tea (or 4 tea bags)
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 tablespoon rum (optional)
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Zubereitung von Tea Ice Cream Polish Krem Z Herbaty
- Sprinkle 1 teaspoon of powdered gelatin over 2 tablespoons of cold water.
- Stir until the gelatin is fully dissolved and set aside to soften for 5 minutes.
- In a saucepan, combine 1 cup light cream, 1 teaspoon vanilla extract, and 2 tablespoons loose leaf tea (or 4 tea bags).
- Cover and gently heat over medium heat, bringing just to a simmer. Do not boil.
- Remove from heat and let steep for 10-15 minutes to allow the tea to infuse.
- Strain the mixture through a fine-mesh sieve or cheesecloth to remove tea leaves and any solids.
- In a large bowl, whisk 4 large egg yolks with ¾ cup granulated sugar until light and creamy.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the egg yolk mixture.
- Add the cooled tea-infused cream and 1 tablespoon of rum (optional) to the egg yolk and cream mixture.
- Gently stir in the dissolved gelatin.
- Whip the mixture with an electric mixer on low speed for 2-3 minutes to ensure everything is combined thoroughly.
- Pour the mixture into a 2-quart freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 4 hours, or preferably overnight, until solid.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
55g
Carbs
4g
