Tea Ice Cream Polish Krem Z Herbaty
Indulge in the luxurious flavors of Tea Ice Cream, or Polish Krem Z Herbaty, a creamy homemade treat that marries the robust essence of black tea with the silken texture of a classic custard-based ice cream. This recipe infuses rich heavy cream and whole milk with loose black tea leaves, creating a sophisticated depth of flavor that sets it apart. Crafted with a base of velvety egg yolks and a touch of fragrant vanilla, this decadent dessert has just the right balance of sweetness and complexity. Perfect for tea enthusiasts and ice cream lovers alike, this elegant frozen delight can be served as a refined after-dinner treat or a refreshing summertime indulgence. Whether you’re seeking to explore unique homemade ice cream recipes or want a taste of Polish-inspired cuisine, this Tea Ice Cream will add a delightful twist to your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons Loose black tea leaves (or tea bags)
- 5 large Egg yolks
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat, stirring occasionally, until it just begins to steam. Do not boil.
Remove the saucepan from heat and stir in the loose tea leaves (or place the tea bags into the mixture). Cover and let the tea steep for 10 minutes to infuse the cream with its flavor.
After steeping, strain the mixture through a fine-mesh sieve into a clean bowl to remove the tea leaves (or discard the tea bags). Set the infused cream mixture aside.
In a separate medium-sized bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy, about 2–3 minutes.
Slowly pour the warm tea-infused cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling.
Return the combined mixture to the saucepan and heat gently over medium-low heat. Stir constantly with a wooden spoon or silicone spatula until the custard thickens enough to coat the back of the spoon. This should take 6–8 minutes. Do not let the mixture boil.
Remove the mixture from the heat and stir in the vanilla extract and salt. Let the custard cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions, typically 20–25 minutes, until the mixture reaches the consistency of soft serve.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your Tea Ice Cream as a decadent dessert or a refreshing treat on a warm day!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
