Don’t laugh, but I consider myself somewhat of a veteran road-tripper. To Seattle. Up and down Highway 101 in California and Oregon. To Denver (17 hours). Waxahatchie, Texas to Wichita. Wichita to Winslow, Arizona–through Kansas fog, a tiny bit of Oklahoma, a small corner of Texas, and all of New Mexico (as much as I love the open road, I guess 18 hours is my daily limit).
I’ve gone in every direction, but I’m far from done. Specifically, I dream of Texas, then a leisurely cruise eastward, filled with barbecue and beignets and yessirmaams and sweet tea. I’ve seen the future, and an epic Southern road trip is in there. Somewhere.
This humble ice cream is just a mental, sensory one, full of all the wonderful things I hope to experience when I get around to making this happen for real. Minus the barbecue, because gross–I have limits.
It might seem like this is too much going on at once in this ice cream, but I don’t think so. The base is steeped with loads of black tea flavor, and the fruity peach ribbon punctuates with bright, summery sweetness. Bourbon is not a major player in the overall scheme of things–just a hint while it works hard to keep the swirl part nice and smooth and scoopable.
This is a cornstarch-thickened base, as opposed to egg-thickened. The idea is that this technique keeps the flavors super pure–minimal eggy interference. The texture is super smooth and straight-from-the-freezer scoopable. I do like it, but the mouthfeel is certainly different from egg custard ice cream: somehow, it feels… Creamier.
I am still deciding which I prefer, but if you’ve tried cornstarch in your ice cream and don’t like it, feel free to use your favorite basic ice cream recipe–just infuse the milk/cream with tea.
The swirl is straightforward: fruit, sugar and bourbon. Bourbon packs more of a punch at this stage in the process, and I had to force myself to stop sampling the swirl mixture. Oh, whiskey. Y U SO GOOD.
Who else is coming on this temporary mental vacation to the South with me? Can we figure out how to get beignets mixed into this situation?
(Oh my gosh–beignet ice cream sandwiches. My brain likes to torture me.)
Sweet Tea Ice Cream with Bourbon-Peach Swirl
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For sweet tea ice cream
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1/4 cup light corn syrup
- 6 black tea bags
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
For bourbon-peach swirl
- 1 cup peaches, blanched, peeled, pitted and roughly chopped
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon bourbon
- To make the ice cream, heat the cream, milk and corn syrup in a large saucepan until just simmering--add tea bags, lower heat to low and simmer, keeping a close watch so it doesn't boil over, for 10 minutes, then remove from heat and allow the tea bags to steep for 2 hours.
- Remove the tea bags with a strainer or slotted spoon, and squeeze them out as much as you can.
- Whisk together sugar and cornstarch until combined, then whisk into the tea-infused cream mixture. Reheat and cook over medium heat, stirring constantly, until the mixture reaches a gentle boil, then reduce heat to low and simmer, stirring constantly, for 30 seconds (mixture will be thick and bubbly).
- Strain mixture through a fine mesh sieve into a large bowl, then cover tightly and refrigerate until thoroughly chilled, at least a few hours but preferably overnight.
- To make the peach-bourbon swirl, toss together the peaches with cornstarch and sugar and cook in a medium saucepan over medium heat until the peaches have broken down and the mixture is bubbly and thick, 5 minutes or so. Cool mixture, stir in the bourbon, and refrigerate until thoroughly chilled.
- When both the cream mixture and peach mixture have been chilled, process the cream mixture in your ice cream maker according to manufacturer's directions. Puree the peach mixture in a blender or food processor until smooth, then drop spoonfuls of both mixtures into a resealable container, alternating between them. Run a butter knife through to create a swirl effect, then freeze until firm. Makes about a quart.
Adapted from Cooking Classy
Adapted from Cooking Classy
10th Kitchen http://www.10thkitchen.com/