Black Tea Ice Cream Sundae with Gold Leaf Garnish
Fancy up your next ice cream social with this luxe black tea vanilla ice cream! Start with a quick and simple infusion of heavy cream with black tea leaves and a whole vanilla bean. Then, it's as easy as mixing ingredients together, freezing, and assembling the sundae.
Top with fudge sauce, flecks of edible gold leaf and of course, a maraschino cherry. Enjoy!
Gold Leaf Sundae with Black Tea Vanilla Ice Cream
Ingredients
- 2 cups heavy cream
- 1/4 cup loose black tea leaves
- 1 vanilla bean, split lengthwise
- 14-ounce can sweetened condensed milk
- Edible gold leaf, for serving
- Fudge sauce and maraschino cherries, for serving
Procedure
- Place the heavy cream in a saucepan and heat over medium-low heat until hot and small bubbles begin to appear at the edges.
- Remove from the heat, add the tea leaves and split vanilla bean, and cover.
- Let steep for 10 minutes.
- Pour the mixture through a strainer into a large bowl, pressing hard on the solids to extract all of the liquid.
- Scrape the seeds from the vanilla bean and add to the liquid. Discard the solids.
- Place the cream in the fridge and chill until it is cold throughout.
- Whip the chilled cream until soft peaks form.
- Add the sweetened condensed milk and whip again.
- Transfer to a bowl or pan and freeze overnight.
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To serve, place a few scoops of ice cream into serving dishes and add bits of gold leaf. Serve with fudge sauce and maraschino cherries.
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