Summer Rose Tea Infused Ice Cream (dairy free!)
Recipe by Educational Chef Paola Villafane
Demonstrated at Decatur Farmers Market on May 12, 2017
Ingredients
- “Summer Rose Blend” from Jayida Che Herbal Teas ($5.00)
- 2 cans of coconut milk (around $2 each)
- sugar
Directions
- Open cans of coconut milk. If milk and cream are separated, remove as much liquid as possible.
Add milk into a small pot.
2. Add 3 tablespoons of Summer Rose tea blend into the coconut milk and cook over medium heat until boiling. Stir occasionally.
3. Once boiling, reduce heat and stir more frequently. Cook milk down until mixture is about a 1/3 reduced and is seemingly thicker.
4. Once reduce, remove pot from heat and let cool in a mixing bowl. Continue to stir to release more liquid.
5. Once cooled, place bowl in the freezer and stir thoroughly every 15 minutes to prevent ice formation.
*If available, an ice cream maker is super helpful!
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
