Lapsang souchong and orange ripple ice cream – Food & Home Magazine
Experience a unique blend of flavors by steeping milk with tea and orange rind, then straining for a smooth, aromatic beverage.
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Ingredients
- 450ml milk
- 40ml lapsang souchong tea leaves (available from good tea shops)
- 1 slice orange rind
- 450ml fresh cream
- 8 egg yolks
- 100g (½ cup) sugar + 50ml extra
- 5ml (1 tsp) cornflour + 10ml (2 tsp) extra
- 5ml (1 tsp) vanilla extract
- 150ml orange juice
- a pinch of salt
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