Coconut Tea Ice Cream

Recipe Ingredients

5		Stash lemon spice tea bags
1/2 teaspoon	2.5ml	Allspice
1 cup	237ml	Boiling water
1 cup	237ml	Evaporated milk - scalded
3		Eggs - separated
1 1/2 cups	297g / 10oz	Sugar
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Grated lemon rind
1 cup	237ml	Heavy cream
1 cup	93g / 3.3oz	Coconut finely chopped

Recipe Instructions

Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature.

Beat egg yolks, 1 cup sugar, and salt.

Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool.

Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak.

Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm.

Source:
Karen To - SHTM/W94

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