Wednesday, December 29, 2010

Roobis and Vanilla Ice Cream

This first recipe, I have to admit is not all my own. But every inspired recipe had to come from somewhere didn’t it? Whoever invented brownies with cookie dough icing did not create cookie dough and brownies (but I have to admit, that is pretty genius!).  They simply combined two favourite recipes together and voila! Ultimately gross deliciousness!
I was excited to make this as I had wanted to make it for a while and luckily I got a surprise gift (a pretty baby blue ice cream maker) from Santa for Christmas.
This recipe is adapted from an Issue of Better Homes and Gardens (whichever one... who knows!) to suit my flavours. 
I had trouble naming this recipe. Theo original recipe calls it a sherbet, however I associate sherbet with fizz, and this dessert most certainly does not tickle my tongue. I then looked for the definition of each ice cream and gelato. This made naming the recipe difficult. The taste has a texture similar to gelato and is rich in flavour. The recipe however is most similar to that for a sorbet. I decided to call it an ice cream however as that is what it is, ice and cream. Why does everything have to be so difficult?
Anyway, it doesn’t matter what you call it. The taste is absolutely delicious and refreshing. If you’ve never had roobis tea before, I highly recommend trying it. In this ice cream, the flavour of the tea is delicate, with hints of coffee and hazelnut. Paired with the vanilla, it is absolutely beautiful. You can however, use any tea you prefer to use. Green tea perhaps? Chai? Oolong? Have a go and enjoy!
Roobis Tea and Vanilla Ice Cream
2 ½ cups of water
1 cup of sugar
¼ cup roobis tea leaves
½ cup boiling water
300ml thickened cream
½ cup sour cream

Put the water in a medium pan with the sugar and stir until all the sugar is dissolved, bring to the boil and let it simmer for 15 – 20 minutes (you are just looking to get a sugar water not a syrup) and let it cool

Meanwhile, put the tea in a jug with the hot water and let it steep for 7 – 15 minutes, depending on how strong of a flavour you are wanting, strain and let it cool

As you are waiting for the liquids to cool, beat the cream (by hand or electric mixers) until thickened, add the sour cream and beat together

Add the COOLED sugar water and tea and beat until thickened

Pour into your ice cream maker and proceed as you would for any other ice cream recipe (alternatively pour mixture into a loaf tin and beat every 1 – 2 hours until smooth)

Remove the ice cream and place in the fridge 5 minutes before serving and enjoy!

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