The perfect ending of a long week...Heavenly Honey Chocolate Chia Tea Ice Cream
This week felt extremely long because of the enduring cold and never ending snow. I found myself hiding in the kitchen more than anything else to shake the winter doldrums.
I find that it's weeks like this that will either see your creativity flare or it will drop it like a lead balloon. Thankfully my creativity is intact, because hey let's face it, there really isn't much else to do when you're surrounded by five and six foot snow piles.
This was dinner tonight....rosemary and garlic roasted potato wedges, Napa Cabbage Slaw and pan seared steaks with mushroom, onion and blue cheese sauce.
Needless to say, it was delicious!
However, the star dish tonight was the dessert. This was definitely the perfect ending to this week. Heavenly Honey Chocolate Chia Tea ice cream.
Here's the recipe:
2 cups heavy cream
1 tsp vanilla
1/2 cup honey
3 tsp Chia Tea (Epicure Selections variety) in a tea ball or basket
8 egg yolks, beaten
1 cup heavy cream
1 cup half and half
1/3 cup cocoa powder
1 tbsp cane sugar
Add 2 cups cream, vanilla and honey to sauce pan and warm over medium heat just until simmering. Remove from heat and steep the tea into this mixture for about 20 to 30 minutes. While the tea is steeping prepare egg yolks by whisking them in a bowl. Remove the tea from the mixture, add the remaining ingredients and return the pan to a medium low heat.
As your mixture begins to warm slowly incorporate 1 cup of the heated mixture to the egg yolks and whisk. Once your eggs yolks have been tempered, slowly pour it back into the sauce pan, and continue to whisk. Continue heating until the mixture begins to thicken, once this is achieved remove from heat and let cool down to room temperature. When the mixture has cooled pour into your ice cream maker and blend as per your manufacturers instructions.
I served this with blackberries and chocolate Biscotti, but either way dressed up or dressed down, you'll realize that you've been eating ice cream in black and white until you have this "full colour" version!
Enjoy!
I find that it's weeks like this that will either see your creativity flare or it will drop it like a lead balloon. Thankfully my creativity is intact, because hey let's face it, there really isn't much else to do when you're surrounded by five and six foot snow piles.
This was dinner tonight....rosemary and garlic roasted potato wedges, Napa Cabbage Slaw and pan seared steaks with mushroom, onion and blue cheese sauce.
Needless to say, it was delicious!
However, the star dish tonight was the dessert. This was definitely the perfect ending to this week. Heavenly Honey Chocolate Chia Tea ice cream.
Here's the recipe:
2 cups heavy cream
1 tsp vanilla
1/2 cup honey
3 tsp Chia Tea (Epicure Selections variety) in a tea ball or basket
8 egg yolks, beaten
1 cup heavy cream
1 cup half and half
1/3 cup cocoa powder
1 tbsp cane sugar
Add 2 cups cream, vanilla and honey to sauce pan and warm over medium heat just until simmering. Remove from heat and steep the tea into this mixture for about 20 to 30 minutes. While the tea is steeping prepare egg yolks by whisking them in a bowl. Remove the tea from the mixture, add the remaining ingredients and return the pan to a medium low heat.
As your mixture begins to warm slowly incorporate 1 cup of the heated mixture to the egg yolks and whisk. Once your eggs yolks have been tempered, slowly pour it back into the sauce pan, and continue to whisk. Continue heating until the mixture begins to thicken, once this is achieved remove from heat and let cool down to room temperature. When the mixture has cooled pour into your ice cream maker and blend as per your manufacturers instructions.
I served this with blackberries and chocolate Biscotti, but either way dressed up or dressed down, you'll realize that you've been eating ice cream in black and white until you have this "full colour" version!
Enjoy!
Comments
Post a Comment