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Tea Infused Ice Cream with Candied Almonds | Michigan Made Recipes

Hi, Mitten Crate fans! I’m Lori, and I’m the author of the food blog Foxes Love Lemons. I live in Ferndale, and went to culinary school at Schoolcraft College. Shortly after I graduated, I started blogging to share simple yet special recipes that encourage people to enjoy the act of cooking at home. I’m also a big advocate of buying local products, and have been buying Michigan-made groceries for as long as I can remember.
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When I saw that Joseph Wesley tea was included in June’s Mitten Crate, I immediately thought about re-purposing it into something other than a cup of tea. I’m not much of a tea drinker, since my day revolves around numerous cups of hot and cold coffee. Still, the tea was too nice to let go to waste.
Since no food is better suited to a hot Michigan summer day than ice cream, I decided to use some of the tea bags to flavor homemade ice cream. The result is a creamy and rich vanilla-based ice cream that is lightly flavored with tea. I used another item from June’s Crate – Lush Nuts Coconut Lavender Handcrafted Almonds – as a garnish for the finished product.
Please enjoy, and be sure to check out my blog, as well as follow me on FacebookTwitter and Instagram for new recipes!

 

Milky Tea Ice Cream
Makes: about 7 cups
Prep Time: 10 minutes plus chilling and churning
Cook Time: 8 minutes

 

Ingredients:

 

3 cups heavy cream
1-1/2 cups whole milk
8 Joseph Wesley Great Lakes Blend Black Tea bags
1 cup plus 2 tablespoons granulated sugar
1-1/2 tablespoons vanilla extract
Lush Nuts Coconut Lavender Handcrafted Almonds, chopped, for garnish
Directions:
 
1. Place cream, milk and tea bags in medium saucepot; heat over medium-high heat 8 to 10 minutes or until just simmering (do not let come to a full boil), stirring occasionally. Remove from heat; let stand 5 minutes, stirring occasionally. Remove and discard tea bags.
2. Place milk mixture and sugar in mixing bowl; mix on medium-low speed 2 minutes or until sugar is dissolved. Stir in vanilla. Cover with plastic wrap; chill completely (I recommend overnight).
3. Pour milk mixture into ice cream machine and freeze according to instructions for machine (mine took about 25 minutes). Transfer ice cream to freezer to harden completely (at least 4 hours). Serve garnished with chopped almonds.
Please visit Lori’s site Foxes Love Lemons for more great ideas!!
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