Preparation:
* (substitute this with gelatin; according to the Joy of Cooking 1/4 ounce or 1 envelope will jell 1 pint liquid)
Whip the cream while the tea is brewing. Bring the water to a boil and steep the tea in it, keeping it just shy of boiling, for 40 minutes. Strain the tea through a cloth, squeezing the leaves to extract every bit of flavor. You will see that the tea is almost as dark as coffee.
Using this liquid, the yolks, and the sugar, make a cream like that described in above for basic vanilla ice cream. When it has thickened, let it cool slightly and add the fish glue, and then slowly fold the cream into the whipped cream. Pour the mixture into an ice cream mold and chill it in salted ice water, as you would a bisque. |
