The other day, I was reminiscing about my childhood experiences at sleep-away camp. I was never the superstar athlete so I always opted for crafts, archery (I got to stand still, no running involved, score!), and of course, cooking. Typical of a children’s summer camp, we made ice cream a lot – the old-fashioned way. It may have been the recipe or just my lack of arm strength, but I never really made it all the way to the ice cream stage in these activities. My arms would get tired from churning or my lanyard would start calling my name and I would abandon my ice cream as the ice melted into the rock salt.

Now that state of the art ice cream makers have hit the market with a bang, I figure it is worth another try. I even saw an ice cream maker at Sur La Table that dispenses your toppings (sprinkles, chocolate chips, etc) right on top of your freshly made ice cream! Now talk about a little kid’s dream. And speaking of innovations, I might even try experimenting with trendy (healthy and organic) flavors a la Bi-Rite Creamery or Humphry Slocombe. Pink Grapefruit-Tarragon? Kumquat-Poppy Seed? These flavors do sound amazing, but here is something truly unique! Parties That Cook founder, Bibby Gignilliat, developed an ice cream recipe for our friends at NUMI Organic Tea who infuse delicious, organic teas with fresh and unusual flavors. This ice cream recipe features NUMI’s Chocolate Puerh tea and it is beyond delicious! Move over Humphry.

NUMI TEA CHOCOLATE PUERH ICE CREAM

1 1/2 cups heavy cream
1 1/2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out into the milk
2 bags Numi Chocolate Puerh Tea
8 egg yolks
1 cup sugar
¼ teaspoon kosher salt

Infuse Milk: In a heavy saucepan, heat the cream, milk and the split and scraped vanilla bean until the milk begins to boil slightly around the edges. Turn off the heat. Remove the Numi tea from the tea bag and add it to the milk/cream mixture. Let it steep for 10 minutes.

Make Ice Cream Custard: In a large bowl, whisk yolks, sugar and salt until pale. Gradually whisk hot cream/milk mixture into yolk/sugar mixture. Return to saucepan. Stir with a wooden spoon over medium heat until the custard thickens and leaves a path on the back of a spoon when a finger is drawn across it (about 2-3 minutes) or when the temperature reaches 160ºF (do not boil!). Pour through a strainer into a bowl over an ice bath. Whisk to cool quickly.

Churn Ice Cream: Process custard in an ice cream maker according to manufacturer’s instructions. Place in the freezer in an air-tight container. Allow the ice cream to set completely before serving (1 –2 hours).

For an ice cream maker, Bibby is partial to Simac’s ice cream machine but suggests Cuisinart’s Frozen Yogurt and Ice Cream Maker for something a little more cost effective.

We have also just updated our dessert recipes section with 5 new delicious ice cream recipes!:
Mint Ice Cream with Scharffen Berger Cocoa Nibs
Ginger Ice Milk
Homemade Spice Ice Cream
Vanilla Ice Cream
White Chocolate and Amaretti Ice Cream

Never rule out smoothie recipes as well! Regardless of season, a smoothie is always a refreshing treat after a long day or a healthy dessert treat.

Coupled with a shiny new machine, I think  this recipe will go over much better than my vanilla soup attempts of yesteryear.

Contributed by Leigh Hermansen