oof. that’s the sound of me struggling with my baking lately. these fell flat. as did these. and there were a whole host of other baking recipes that i tried and failed. currently, i have an ina garten peach cake in the oven (courtesy of the lovely @ellebetz), but the batter from an earlier batch of peach cupcakes burnt to the oven and that’s all that i can smell. oh, and i’m a messy baker, if you haven’t figured that out. the dishwasher is rattling in the background. luckily, my pizza dough recipe still works like a charm, because that’s all i’ve wanted to eat: pizzas and salads. and ice cream (who doesn’t want to eat ice cream?)
i’m a distracted baker. in the kitchen, generally. patience is sort of my default setting, which makes for bad baking. to give you an idea, i was on the phone with my mother this morning, after walking the dog, but before breakfast. i poached an egg while on the phone. my mother was aghast that i would do such a thing, because poaching an egg requires serious focus. except that i’ve been poaching eggs so often this summer that i’ve had them every which way. on everything and at every stage of being cooked. lucky peach ran an article in their most recent issue about how to perfectly poach an egg, but to be honest, i could care less. as long as the yolk isn’t rock hard, i’m happy.
it’s been a few weeks, and so i feel like i have all these things that i want to tell you, like when i have an eventful morning at work and i call my husband because there’s simply too much to remember before i see him in the evening. (unrelated: i still love calling him my husband.) sure, there has been job hunting and working and crossing one’s fingers about one’s research. but, there has also been a tried and true zucchini loaf, tomato salad with croutons, dill pickles, peach preserves, and cherry jam. and ice cream. there was the decadent chocolate ice cream, which we will be indulging in tonight with friends over lasagna. but there were also lighter ice creams. with mint. with lemon. with tea.
the earl grey ice cream was my favourite. i would make it again in a heartbeat and put early grey peach preserves on top. instead, i sandwiched it between citrus shortbreads (yes, the ones that failed) and carried them over to a friend’s house for a baby shower. i did not have the foresight to realize that they would melt. so, in the end it was a melangé of ice cream and cookie and cold and messy.
earl grey tea ice cream
makes about 1 liter
1 cup whole milk
2 cups half and half (can use heavy cream for a richer ice cream)
3/4 cup sugar
5-6 Earl Grey tea bags
5 egg yolks
warm the milk, half and half, and sugar in a saucepan.
remove from heat, place tea bags in the pan, cover and steep at room temperature for an hour. remove tea bags.
rewarm tea-infused milk over low heat. whisk egg yolks together in a separate bowl. slowly pour the milk mixture into the bowl with egg yolks, whisking constantly.
return the milk and egg mixture to the saucepan, and cook over medium heat, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the spatula.
cool the mixture over an ice bath for about an hour and then refrigerate for at least 3 hours. churn according to your ice cream maker’s instructions. keep frozen until ready to use.