Tea Ice Cream
(for making 2 lbs. of tea ice cream)
Dry tea (with good flavour) 2 oz
Refined sugar 1 lb
Arrowroot or corn flour 1 oz
Fresh milk 2 lbs
Water 10 oz
Heat water and remove quickly from fire when boiling. Rinse out teapot with hot water and put in tea leaves.
Pour boiling water into teapot. Infuse for 8 to10 minutes. Strain off infusion and keep aside.
Boil milk. Next, blend sugar with arrowroot (or corn flour) thoroughly and add lo boiled milk.
Let mixture simmer for about10 minutes stirring continuously to avoid lumps. Remove from fire; add tea infusion, stir and freeze.