With Spring in full swing, summertime is right around the corner. Here at Tavalon we’re racking our brains to make this summer the best of your life, with tea. For today’s Voice, I’m excited to share one of my new recipes involving tea and ice cream (a great combination, I know) the perfect way to cool down in summer’s heat. I call it NYC Breakfast Dulce de Leche.
This is not just the best dulce de leche ice cream I’ve ever had, it’s one of the best ice creams I’ve ever had, period. The most blissful thing about it is that it’s not too sweet; the delicate caramel essence is the perfect complement to the malty breakfast tea and neither is obscured by the sugar. And since it’s not a custard-based ice cream, it’s easy to make.
NYC Breakfast Dulce de Leche
2 cups whole milk
1 cup heavy cream
4 tablespoons NYC Breakfast (dry)
1 pound dulce de leche (about 1 2/3 cups)
1/8 teaspoon pure vanilla extract
Special equipment : an ice cream maker
In a medium saucepan, combine milk, cream and tea leaves. Bring to a full boil then remove from heat. Allow tea to steep in the milk/cream mixture for 15 minutes. Strain the tea leaves out of the cream mixture and discard them. Whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes. Freeze mixture in ice cream maker until almost firm, then transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.