1 pint double cream
2 1/2 oz sugar
3 egg yolks
3 heaped teaspoons Assam tea
4 heaped teaspoons Orange Pekoe tea
2 tablespoons dark rum
In a bowl, beat the yolks to a pale cream. Bring the cream to the boil in a saucepan, stirring constantly. Remove from the heat and add the tea. Infuse for five minutes.
Strain through a fine sieve and slowly pour on to the egg mixture, beating steadily. Transfer to a saucepan and heat carefully without boiling. Heat until mixture coats the back of a spoon. Remove from the heat and keep stirring for two more minutes. Leave to cool before adding the rum.
Set the fridge to its coldest temperature. Spoon the mixture into a suitable container and freeze for 2 to 3 hours, removing every 30 minutes and whisking to break up ice crystals as they form. Remove from fridge for about five minutes before serving.
You can make vanilla ice- cream by the same method, substituting vanilla essence for tea, or preferably adding a vanilla pod to the cream as you boil it.Reuse content