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Tea Ice Milk

By Jehnee Rains, from the Jehnee Rains collection

Culinate editor’s note: If you like sweet, milky tea, you will love this on a hot day. I steeped lychee-scented tea and liked the flavor, but found the ice milk somewhat sweet for my taste. Next time, I’ll add less sugar.

Introduction

My favorite teas for flavoring this dessert are jasmine, blackcurrant, and Earl Grey.

Ingredients

	1	qt. milk
	1	cup sugar
	2	Tbsp. loose-leaf tea (see suggestions, above)
	1½	tsp. powdered gelatin

Steps

Bring milk and sugar to scalding in a small saucepan. Remove from the heat, add the tea leaves, and cover to steep, about 3 to 5 minutes. Taste for flavor; oversteeped tea will become unpleasantly bitter. Strain mixture through a fine-mesh sieve and discard the tea leaves.
Sprinkle the gelatin into a small bowl and cover with a tablespoon of cold water; set aside to bloom, about 5 minutes. Add the gelatin mixture to the warm tea mixture and stir to combine. Cover and chill in the refrigerator until cold.
Freeze in an ice-cream freezer according to manufacturer’s instructions.

This content is from the Jehnee Rains collection.

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1. by Yvo on Aug 11, 2010 at 10:29 AM PDT

This sounds great, but do you have any suggestions on freezing that don’t require an ice cream maker? Granita-style, perhaps? Thanks!

2. by anonymous on Aug 11, 2010 at 1:15 PM PDT

Is there any substitute for the gelatin to make it vegetarian friendly?

3. by jehnee rains on Aug 12, 2010 at 10:46 AM PDT

Hi Yvo,
You could try making this into a granita. I haven’t done that before with milk, but report back here with your results! For granita, you can omit the gelatin. The gelatin keeps the ice milk from being too icy, but that is the goal for granita!
Anonymous,
There are cooks who use agar agar in place of gelatin. You can look here for more information: In The Cooks Thesaurus
it states that agar agar sets up a little differently, but for this ice milk, I don’t think a little variation one way or another could hurt. Hope that helps!

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