Have you seen the quilted teacup flickr group? its a treasure trove of ‘Sew & Tea‘ lovers. If you are a ‘Sew & Tea’ Lover too – then you will love our May themed Action Pack – find out more here.
1. tea pot pouch, 2. Carrot cake, 3. MQG – Kona Solids Challenge, 4. Fabric Teacup, 5. The Cup That Cheers, 6. Mug rug, 7. Teacup pincushion, 8. teacups group 2-The Bitty Block Committee – pillin up teacups 2, 9. Samovar, 10. scandinavian stitches…, 11. mug rugs 2, 12. Xícara – Tea Cup, 13. “Tea for One” Mug Rug, 14. Scrappy Mug Rug Swap – received, 15. tea cozy, 16. Mug Rug 1, 17. Tea bag shaped tea bag holder, 18. Dishtowels for Debbie, 19. Posy Cozies, 20. Tea Kettle pillow, 21. Bohemian Teaparty cushion; Still Life, 2009, 22. tea cozy, 23. More sewn teacups, 24. Quilted Teacup 8, 25. Tea linen bookmark // THE teacup, 26. Mug fabric container – Chidori in light blue, 27. Everything stops for tea!, 28. TeaCup pouch 105, 29. Needlebook, 30. IMG_0271, 31. IMG_1964, 32. Lavender Teabags, 33. Tea Party!, 34. Tea Pouch, 35. coaster&cups, 36. DSC_0088
I have only recently discovered the culinary art of cooking with tea and want to explore more. Today I did some experimenting and researching making tea ice cream. I have often had Matcha tea ice cream – and love it – but wanted to try out a few other tea flavoured ice creams. After a some experimenting I came up with a delicious simple icecream recipe that allowed the subtle tea flavour to be the main attraction and made a trio of tea ice cream: Chai, Oolong and Earl Grey.
You will need:
- 1 teaspoon of your tea (per 100mls of liquid)
- 1/4 cup of boiling water
- 1/4 cup of milk
- 1/2 cup of cream
- 1 teaspoon of sweetener (sugar, honey or palm sugar)
- 1 teaspoon of powdered gelatin
What to do:
- Steep your tea in a bowl with the boiling water for 5 minutes.
- Add the cream, milk, gelatin and sweetener and bring to the boil for a minute in a saucepan on the stovetop.
- Let the tea leaves sit in the mixture while it cools in the fridge – 1 hour
- Strain out the tea leaves and let the mixture stand in the fridge for -2-4 hours (or overnight) – it should go a bit gelatinous because of the gelatin you added. This will help the final texture of the ice cream.
- Place in your mixture in your ice cream maker and mix for 10-20 minutes until it is like a thick milkshake – then chill in the freezer until ready to use.
- If you don’t have an ice cream maker then follow David Lebovitz’s directions to make it without. And here are some tips from David for making your homemade ice cream softer.
- Serve with some shortbread cookies for a refreshing different sort of afternoon tea.
Why don’t you try Jasmine tea, Matcha or Sencha green tea or Tai tea… wait there’s more – I have compiled a list of delicious and different tea ice cream recipes for you to try out.
If you are a tea fan like me – try out our e-magazine: Action Pack for kids – only $5 and jam packed with recipes, crafts and activities for kids and adults.
I’ve coined Jen’s chai “crafty chai”. Great looking recipe for those chai fans (yes, I am!). Link.