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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


  1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.

  2. 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.

  3. 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).

  4. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

  5. 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.

  6. 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.

  7. Once the jam is cooled, swirl it through your ice cream and serve.

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