Peach Tea Ice Cream
1 hr cooking time + 4 hr
For the peach tea jam/syrup:
6 large yellow peaches, pitted and skin removed
2 cup white sugar
2 cup strong brewed T2 New York Breakfast Tea
1 tbsp vanilla bean paste
For the ice cream:
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
Pinch fine sea salt
6 large egg yolks
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers’ instructions. Set into a container and leave in the freezer until the jam/syrup is ready.
In a medium saucepan, cook the peeled and pitted yellow peaches and sugar on medium heat. Once it gets to a thick jam consistency, add the strong brewed tea and vanilla, then reduce slightly. Set aside to cool.
Once the jam is cooled, swirl it through your ice cream and serve.