Ingredients
From TSTE®
For Ginger Creamsicle Ice Cream
2 TBS TSTE® Blood Orange Smoothie Herbal Tea
3 TBS TSTE® Ginger - Crystallized, finely chopped
2 TBS TSTE® Lemon Sugar
For Peppermint Chai Ice Cream
2 TBS TSTE® Mint-Chilla Chai-Nilla Tea
2 TBS TSTE® Peppermint Patty Sugar
½ cup chopped peppermint patties (about 5)
For Very Blueberry Ice Cream
2 TBS TSTE® Blueberry Black Tea
2 TBS TSTE® Blueberry Sugar
1 cup blueberries, halved & crushed
AND…
TSTE® Himalayan Salt Platter (available in-store only)
1 pint vanilla bean ice cream
Preparation
FREEZE TSTE® Himalayan Salt Platter for 24 hrs.
MAKE a tea concentrate. Brew teas according to label instructions, however, use only ½ cup of water.
STRAIN and discard leaves. Chill.
MIX tea into pint of ice cream until combined. Freeze until hard.
SCOOP ice cream onto TSTE® Himalayan Salt Platter. Use a paddle or large spoon to smash it down.
MIX in ginger, candy, or blueberries, respectively.
RE-SHAPE for presentation.
SERVE immediately in chilled bowls and sprinkle with matching TSTE® sugar.
Yield: 1 pt of ice cream
Total Time: 25 hrs
Prep: 10 mins
Cook: 0 mins
