I told you I am not a minimalist!
I have recently added a new member to my kitchen appliances collection. Please give a round of applause to my new ice cream attachment!
While I am desperately looking for a storage space for my new friend, (looking at the 1 cubic feet of box), I had to first look for a 1 cubic feet of space in my freezer. Well maybe not yet. I cleaned out some of the old frozen food and put my cleaned new attachment in the freezer. Time to make some dinner with my frozen food. I will worry about storage later.
...24 hours later...
I still had no clue what flavour of ice cream I should make first. Nonetheless I couldn't wait but start my creme anglaise while I put my thinking cap on. Since I am new to ice cream making, I searched for some basic recipes online for vanilla ice cream.
The result? I ended up adding some earl gray tea in the creme anglaise and made London Fog ice cream.
Please don't ask me why or how Earl Gray + vanilla = London Fog. Last time I went to London their fog didn't smell like vanilla at all. I was only introduced by a friend if mine about her usual order at Starbucks.
So here you go, my cold version of London Fog. Some tea, vanilla and sugar can definitely clear the fog away!
London Fog Ice Cream
8 egg yolks
3/4 cups caster sugar
2 cups milk
2 cups whipping cream
1/2 vanilla bean
2 tbsp loose earl gray tea leaves
In a saucepan, on medium heat, bring the milk, cream, vanilla (scrape off the seeds and include) and tea leaves to boiling point but do not let it boil. Meanwhile, In a large bowl, whisk the egg yolks and sugar until pale and thick. Slowly temper the egg yolk mixture by pouring the hot cream onto the egg yolks mixture and stir to combine. Strain the mixture to remove the tea leaves and pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. Let cool completely on an ice bath. Churn the custard according to your ice cream maker manufacturer's instructions.
Now that I have 8 leftover egg whites, it's time to make more macarons.