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SKU
recipe_401_9616302
TEA-licious Ice Cream
TSTE®Ã‚® custom teas infuse delicate deliciousness into rich ice cream. Hand-mixing on an elegant TSTE®Ã‚® Himalayan Salt Platter enhances subtle flavors! Pick your favorite or try them all!
custom teas infuse delicate deliciousness into rich ice cream. Hand-mixing on an elegant Himalayan Salt Platter enhances subtle flavors! Pick your favorite or try them all!
For Ginger Creamsicle Ice Cream:
2 Tbsp. Blood Orange Smoothie Herbal Tea
3 Tbsp. Ginger - Crystallized , finely chopped
2 Tbsp. Lemon Sugar
For Peppermint Chai Ice Cream:
2 Tbsp. Mint-Chilla Chai-Nilla Tea
2 Tbsp. Peppermint Patty Sugar
½ cup chopped peppermint patties (about 5)
For Very Blueberry Ice Cream:
2 Tbsp. Blueberry Black Tea
2 Tbsp. Blueberry Sugar
1 cup blueberries, halved & crushed
For Any Preparation:
Himalayan Salt Platter (available in-store only)
1 pint vanilla bean ice cream
2 Tbsp. Blood Orange Smoothie Herbal Tea
3 Tbsp. Ginger - Crystallized , finely chopped
2 Tbsp. Lemon Sugar
For Peppermint Chai Ice Cream:
2 Tbsp. Mint-Chilla Chai-Nilla Tea
2 Tbsp. Peppermint Patty Sugar
½ cup chopped peppermint patties (about 5)
For Very Blueberry Ice Cream:
2 Tbsp. Blueberry Black Tea
2 Tbsp. Blueberry Sugar
1 cup blueberries, halved & crushed
For Any Preparation:
Himalayan Salt Platter (available in-store only)
1 pint vanilla bean ice cream
Prep Time
10 mins.
Total Time
25 hrs
Cook Time
0 mins.
Yield
1 pt of ice cream
FREEZE 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 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 sugar.
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 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 sugar.
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