Success! Christina Tosi’s Milkbar ice cream recipes are amazing. They use gelatine instead of eggs which is awesome cos it lasts 2 weeks and not 4 days and I’m not likely to give anyone food poisoning with raw eggs yay!
I’ve adapted the wonderful Ms Tosi’s recipe as a base for all my frozen adventures and in light of the festive season I bring you my Tastes Like Xmas Ice Cream.
So the key ingredient is a tea, that tastes like Xmas – Ginger Spice from T2 a black tea with orange peel, hunks of ginger, cinnamon and vanilla.
To kick off, heat up a cup (250ml) of milk in a small saucepan until simmering. I like to use Canberra Milk’s Gold – a creamy non-homogenised milk.
Pop a couple of tablespoons of the tea into a giant infuser, put it into a heatproof jug and pour over the hot milk.
Let it steep for 5-10min – remember freezing dulls the flavour so you want it strong!
Remove infuser, mix in a few teaspoons of nutmeg, cinnamon and vanilla paste, to taste.
Refrigerate until chilled (I left it overnight)
Remove milk skin, retain about 50mls and put the rest into mixer with whisk attachment.
Bloom 1 leaf of titanium gelatine
Heat the 50ml of milk (microwave for 30 sec) and mix in gelatine thoroughly.
Add gelatine mix, 160g of thickened cream (35% fat), 100g glucose, 65g caster sugar, 40g skim milk powder and 1g salt to mixer.
Whisk for a few minutes until everything is incorporated.
Pour into ice cream maker. Churn
Freeze for 4hrs to harden.