Lemon & Ginger Ice Cream 檸檬薑茶冰淇淋
A refreshing ice cream with the classic tea flavour - simple yet impressive. Also my first attempt at filming a recipe.
I decided to do a simple recipe for my first filming attempt. Most of my ice cream recipes have the same base and method, and this one is no exception.
The ice cream machine I currently use is Cuisinart Gelato and Ice Cream Maker 1.5L ICE100BCU. As the name suggests, the maximum capacity of this ice cream machine is 1.5L, but in order to create the best texture I always use only 1/3 of the maximum capacity.
And here is the recipe…
Ingredients
250 g milk (or milk alternative; I used oatmilk in the video.)
250 g double cream
85 g caster sugar
1 tsp vanilla bean paste
2 egg yolks
3 - 4 lemon & ginger tea bags
Method
Heat up milk, cream, half of the sugar and vanilla bean paste in a pot on small heat, stir until all sugar dissolves.
Whisk 2 egg yolks with the remaining half of the sugar until it's thick and pale.
Pour the egg yolk mixture into the pot, stir well to combine.
Put in 3-4 lemon & ginger tea bags.
Cook the mixture on small heat to 83-85°C, stir constantly to avoid scrambled egg at the bottom.
Remove the pot from heat instantly after it reaches the temperature. Pour mixture through a sieve to remove tea bags.
Cool down the mixture to 10-13 °C in an ice bath. Alternately you can cover the mixture and put in the fridge/freezer, just remember to check and stir periodically in case a skin forms or the cover steams up.
Pour the mixture into the ice cream machine with the timer set around 45 mins. Freeze the mixture after it's done for at least 3-4 hours.
檸檬薑茶是英國常見的水果茶，這種歐洲的檸檬薑茶沒有台灣薑茶的嗆辣，是清新淡雅的熱門口味。這次直接使用茶包來製作冰淇淋，冰淇淋的奶味中和了檸檬薑茶微澀的口感，清爽的風味非常解膩。
第一次拍攝影片，因此選了一個簡單的食譜。其實我用的冰淇淋食譜都大同小異，大多只差在調味。
我用的冰淇淋機是Cuisinart Gelato and Ice Cream Maker 1.5L ICE100BCU，雖然最大容量是1.5公升，不過為了口感我都做最大容量的三分之一。
食譜
材料
250 公克 牛奶（或其他植物奶；這次影片裡我用燕麥奶）
250 公克 鮮奶油
85 公克 細砂糖
1 茶匙 香草漿（台灣比較常見的香草精也可以，但香草漿的風味比較好）
2 顆 蛋黃
3-4 包 檸檬薑茶茶包
步驟
將牛奶、鮮奶油、一半的細砂糖和香草漿倒入小鍋中，小火加熱攪拌至砂糖融化。
攪拌兩顆蛋黃與剩下的細砂糖製作蛋黃霜。
將蛋黃霜加入小鍋中，攪拌均勻。
放入三到四個茶包。
小火加熱至攝氏83-85度，過程中必須持續攪拌，避免鍋底燒焦變成炒蛋糊。
到達溫度後馬上將鍋子移開火源，冰淇淋漿過篩以移除茶包。
冰淇淋漿必須降溫至攝氏10-13度左右才能放入冰淇淋機內，可以使用冰塊浴降溫，或是放入冰箱內。若放入冰箱/冷凍庫內降溫，最好時不時查看並攪拌，以免表面生成奶皮。
將降溫後的冰淇淋漿倒入冰淇淋機內，時間設置約45分鐘左右。完成後取出放入保鮮盒中，於冷凍庫冷凍至少三到四小時。
