Ice Cream PossibiliTeas

Sunday, July 31, 2005

Cantaloupe Sorbet with Green Tea Ice Cream This entry is a participant of the tea IMBB event hosted by A La Cuisine.

Cooking with tea brings up soo many flavor possibilities, the task of narrowing down the flavor search is almost debilitating! While chosing a flavor is difficult, the actual methods of cooking with tea are rather intuitive. Tea can be used with any liquid portion of a recipe. Steeped in milk, sugar syrup, water or broth, tea yields its flavor in a number of liquids to be used with common kitchen cooking methods.

Given the hot weather we’ve been having, my thoughts for cooking with tea immediately turned to the frozen realm (though honestly, I’d make ice cream even if it were 20 below zero). While chosing a flavor of tea can be most difficult I had a definite idea on how to find a gem of a tea. Recently while shopping in the bulk section of the Kiva in downtown Eugene, I became completely transfixed in the tea section. The most amazing aroma of cinnamon and sweet orange roped me in till I found myself nose in to a jar of bulk tea that had been left opened on the counter. The tea itself was quite attractive with ample diced orange peel floating amidst the black tea leaves. Being the good girl that I am, I closed the jar for the previosly tea dazzled customer, put it back on the shelf, and noted the name of the tea… Seattle Orange Spice from Market Spice.

I made up a small pint sized batch of ice cream with Seattle Orange Spice and have been swooning since. The tea kisses the ice cream with warm cinnamon and a light citrus hint, that I embellished with the addition of my recently made candied orange peels. If you are looking for a special treat to be spoon-fed by a lover on a hot day- this is your recipe…

Market Spice Tea Ice Cream Seattle Orange Spice TasteTea Ice Cream

to make a small batch (around one pint) of ice cream, combine in a sauce pan:

  • one cup of heavy cream
  • 1/2 cup of milk
  • 2 Tbs of Seattle Orange Spice Tea
  • one pinch of salt

Gently warm, allowing the tea to steep till the cream mixture is a light tan color, 5-10 minutes. Strain the liquid into a measuring cup. Adjust the liquid measurement to 1 1/2 cups by adding more milk (I found that I had condensed my brew during this step!).

In a mixing bowl beat one egg with a mixer till light and fluffy. Add:

  • 1/2 cup plus 2Tbs of sugar
  • one tsp of vanilla

and continue to mix. Slowly add the tea steeped cream mixture, mixing thoroughly.

Pour the ice cream mixture into a container and thoroughly chill for several hours till ice cold. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream. Garnish with candied orange peels and enjoy!.

When making outstanding ice cream is this easy, who can stop at just one?

Our neighborhood ice cream shop, Prince Pucklers, has two varities of tea ice cream: chai and green tea. The green tea ice cream is a favorite of mine, and has been an inspiration to my homemade ice cream and gelato making. Creamy ice cream with green tea is such a winning flavor combination- my taste buds give it a standing ovation.

In my Starbucks rubbernecking, I’ve noticed their newest flavor of Frappuccino- greentea with the hidden element of melon. I’ve also spotted this flavor trend a couple of stores down from the campus Starbucks at the local Bubble Tea shop. My newly reinvigorated relationship with bubble tea has cued me in to the smashing duo of green tea with melon.

Using Alton Brown’s recipe for melon sorbet, I paired creamy homemade green tea ice cream with the soft sweet crunch of cantaloupe sorbet for my next flavor combo. The result is a perfect pair! The green tea ice cream tempers the sweetness of the melon sorbet and seems to highlight the honey flavor of the canteloupe. I’m increasingly finding myself having ice cream for dinner on this hot hot weekend!

Cantaloupe Sorbet with Green Tea Ice Cream

Alton Brown’s Melon Sorbet, ala Cantaloupe

Cantaloupe Sorbet with Green Tea Ice Cream In a food processor combine:

  • 1 pound, 5 ounces diced cantaloupe (In picking your melon, choose one that distinctly smells sweet when held up to your nose. Muskmelons (of which cantaloupe is one) have the advantage in that ripe ones can be picked out by scent.)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons vodka (The alcohol here acts as an antifreeze, replacing some of the sugar in a typical sorbet recipe. This helps prevent this sorbet from being overly sweet.)
  • 9 ounces sugar, approximately 1 1/4 cups

Thoroughly chill down your mixture till it’s ice cold. Process the slush in an ice cream maker or freeze this mixture granita style (by scraping the melon mixture with a fork as it freezes hard).

Green Tea Ice Cream

Combine in a sauce pan:

  • 2 cups of heavy cream
  • 1 cup of milk
  • 6 tea bags worth of green tea
  • one pinch of salt

Gently warm, allowing the tea to steep till the cream mixture is a light green color, 5-10 minutes. Strain the liquid into a measuring cup. Adjust the liquid measurement to 3 cups by adding more milk (I found that I had condensed my brew during this step!). If desired, add a couple of drops of green food coloring to the cream mixture (as I eat with my eyes as much as my mouth, I added about 6 drops of green).

In a mixing bowl beat two eggs with a mixer till light and fluffy. Add:

  • 3/4 cup- minus a couple Tbs of sugar (This ice cream is perfect when the sugar is cut back a little bit. This makes our ice cream the perfect foil for the sweet cantaloupe sorbet.)
  • 2 tsp of vanilla

and continue to mix. Slowly add the tea steeped cream mixture, mixing thoroughly.

Pour the ice cream mixture into a container and thoroughly chill for several hours till ice cold. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.

Serve the melon sorbet and green tea ice cream side by side for a texture and flavor treat!

11 Comments

posted August 1st, 2005 at 2:51 am

I want some too! They look and sound wonderful, just what I need as it’s super hot out here.

posted August 1st, 2005 at 8:06 am

The Tastea ice creams sound delicious. The green tea version has such a lovely hue.

- mika
posted August 1st, 2005 at 11:30 am

Oh wow, exquisite! I’m always on the lookout for new flavor possibilites for ice cream, as I’m another who could live off of the stuff… Do you think it might be possible to combine the green tea and melon into a single flavor? I’m really salivating now…

  • Gee- I’ll have to go research that now :)
    Green tea melon milkshake?

    –McAuliflower

posted August 1st, 2005 at 3:30 pm

Found you on OrBlogs, love your blog. I am a total foodie and I think I shall add you to my linkage. Alton Brown is a total genius.

  • Hear hear! Have you been to the Good Eats Fan Page- where entire transcripts are available of Good Eats?

    Just trying to spread the word of Alton…

    –McAuliflower

posted August 1st, 2005 at 10:21 pm

fantastic combination and oh-so-pret-tea :)

posted August 2nd, 2005 at 6:04 am

Nice refreshing recipes.

I remember at my old school some students were playing around with flavors for sorbets. The one I really enjoyed was the watermelon and green apple…though the green apple flavor wasn’t that intense in the sorbet it was still refreshing enough.

- J.T.
posted August 3rd, 2005 at 1:02 am

I too made a green tea ice cream for this IMBB, but your Orange Spice ice cream and Cantaloupe sorbet sound even better. I don’t think I can get the same orange spice tea around here, but I’m going shopping for a cantaloupe.

- alan
posted August 5th, 2005 at 9:58 am

holy kershnikeys, those sound fantastic! Especially the Orange Spice tea ice cream. I suspect you can mail order the stuff from the store in Seattle. They also make a fantastic spiced tea that requires no sugar at all — i think they put stevia leaf in it.

I am so in love with my ice cream maker, it’s just silly. I made a rhubarb sorbet recently that was to die for, and i just tried making a peach ice cream without a recipe that came out fairly lame but still, creamy and peachy and cold, so not all bad. :-)

Another idea: with melon sorbet, try putting in a bit of sauternes. It is incredible, adding slightly different floral and sweet notes to those of the melon, and especially helps a less-than-superb melon become more than it is.

  • Oh- that sounds like a nice alternative to vodka for the melon sorbet! Good idea :)

    –McAuliflower

posted July 7th, 2010 at 2:14 pm

[...] This dynamic duo pairs cantaloupe sorbet with creamy green tea ice cream. [...]

posted September 24th, 2010 at 5:48 pm

[...] This dynamic duo pairs cantaloupe sorbet with creamy green tea ice cream. [...]

posted November 17th, 2012 at 6:19 pm

[...] This dynamic duo pairs cantaloupe sorbet with creamy green tea ice Cream. [...]

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