EARL GREY ICE CREAM

MAKES ABOUT 1 QUART

FOR the ultimate frozen iced tea treat, try this ice cream alongside
a scoop of lemon sorbet.

1 cup milk
3 heaping tablespoons loose Earl Grey tea or 5 to 6 Earl Grey tea bags
¾ cup sugar
6 large egg yolks
2 teaspoons all-purpose flour
¼ teaspoon salt
1 cup half-and-half
1 cup heavy cream

Bring the milk to a boil in a heavy medium saucepan. Remove from the
heat. Stir in the tea leaves or bags, cover, and set aside to steep for 15
minutes.

Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks
until thickened and pale yellow. Beat in the flour and salt. Set aside.
Strain the milk to remove the tea leaves, or simply remove the tea bags.
Add the half-and-half and return to a simmer over low heat. Slowly beat
the hot milk and half-and-half into the egg yolks and sugar. 

Pour the entire mixture back into the pan and place over low heat. Stir constantly 

with a whisk or wooden spoon until the custard thickens slightly. Be careful not
to let the mixture boil or the eggs will scramble. Remove from the heat and
pour the hot tea custard through a strainer into a large, clean bowl. Allow
the custard to cool slightly, then stir in the cream. Cover and refrigerate
until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

DEVONSHIRE ICE CREAM Add 2 teaspoons vanilla before freezing.
Proceed with the recipe as directed.

EARL GREY AND DRIED FRUITS ICE CREAM Cover ¼ cup dried currants
and ¼ cup chopped dried apricots with boiling water and let sit for 1 hour,
or until soft. Drain the fruit and add to the machine when ice cream is
semifrozen. Allow the machine to mix in the fruit. Proceed with the recipe
as directed.

ENGLISH SUMMER ICE CREAM Stir in ½ cup crushed fresh strawberries,
¼ cup currants, and 1 teaspoon freshly grated lemon zest before freezing.
Proceed with the recipe as directed.

TEA AND SYMPATHY ICE CREAM Add 1 cup crumbled scones to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the scones. Proceed with the recipe as directed.

SWEET CORNBREAD CAKE

MAKES 6 TO 8 SERVINGS 

THIS cake is sweeter than regular cornbread, making it the perfect
dessert partner for Corn Ice Cream.

1 cup yellow cornmeal
1½ cups all-purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
¼ cup shortening or margarine, melted and cooled

Preheat the oven to 400°F. Grease a 9-inch square baking pan and set aside.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder,
and salt. Stir until well mixed. Add the buttermilk, eggs, and shortening.
Mix until smooth, about 1 minute.

Pour the batter into the prepared pan and bake until lightly browned, 25
to 30 minutes, or until a toothpick inserted into the center comes out clean.

CORN ICE CREAM

MAKES ABOUT 5 CUPS

AS delicious as it is unusual, this ice cream is great served on its
own or on top of a warm slice of Sweet Cornbread Cake (recipe follows).

¾ cup sugar
4 large egg yolks
½ cup maple syrup
1 cup half-and-half
1½ cups canned cream-style corn
1 cup heavy cream
1 teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the egg yolks until thickened
and pale yellow. Beat in the maple syrup. Set aside.

Bring the half-and-half to a simmer in a large, heavy saucepan. Slowly beat
the hot half-and-half into the eggs and sugar. Pour the entire mixture back
into the pan and place over low heat. Stir constantly with a whisk or wooden
spoon until the custard thickens slightly. Be careful not to let the mixture
boil or the eggs will scramble. Remove from the heat and mix in the creamed
corn. Pass the puree through a food mill to remove the skins. You may use
a strainer, but the puree will be thick and will need to be “rubbed” through,
using a large wooden spoon. If a chunky ice cream is desired, simply allow
the custard to cool slightly, without straining.

Stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CORN PUDDING ICE CREAM Add ¾ cup mini-marshmallows to the
machine when the ice cream is semifrozen. Allow the machine to mix in
the candy. Proceed with the recipe as directed.

INDIAN SUMMER ICE CREAM Add ¼ cup raisins, ¼ cup unsalted sunflower
seeds, and ¼ teaspoon ground nutmeg to the machine when the ice
cream is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.

SOUTHWESTERN ICE CREAM Add ½ teaspoon crushed red pepper flakes
to the machine when the ice cream is semifrozen. Allow the machine to
mix in the flakes. Proceed with the recipe as directed.

SUMMER SAVORY ICE CREAM Reduce the sugar to ½ cup. Add 1 teaspoon
chopped fresh thyme and 1 teaspoon chopped fresh summer savory
to the warm custard before adding the cream. Proceed with the recipe as
directed.