While this was going on, my friend Cam of Culinary Adventures with Camilla was hosting a progressive dinner party sponsored by Charles Viancin and the Republic of Tea. Six of us were provided products from both sponsors and assigned a day and a theme for our blog post.
You can see what the others made to bring to the party by going to their individual blogs and searching #InspiredbyNature. You can also find us by that hashtag on social media platforms. While we did receive products, we received no monetary compensation and all opinions are strictly our own. You can enter the generous giveaway by visiting my Welcome Post.
Some of the kids were able to come over to celebrate Father's Day with Frank last weekend. I started the afternoon with this beautiful cheeseboard featuring Cabot Cheeses and drinks, poolside. It was a gorgeous sunny day following a brief thunderstorm.
We had wine, both red (for me) and white (for my daughter, Amy) kept fresh and bug free while we were in the pool with granite bottle caps and glass covers from Charles Viancin. We also served up some Iced Tea from the Republic of Tea for those wishing not to imbibe. The references to alcohol in this post are meant for those over 21 years of age. Please drink responsibly because always........
Take Safety Seriously!!
We played in the pool for a while, visiting and laughing. Frank's sister, Roz, and her husband stopped in for a while and our friend, Karen, came and spent the afternoon with us as well.
I had made several of the side dishes ahead of time and stored them in the refrigerator covered with the granite bowl covers that are airtight, leak proof and earth friendly relieving our landfills of the plastic wrap that otherwise would be used.
Just as a side note. I am featuring the granite series for Charles Viancin today as that is what I was provided. However, I have been using these products for years, not knowing anything about the company. I purchased these at a specialty store about 5 or 6 years ago and have used them consistently for all that time. They have been refrigerated, microwaved and put through the dishwasher and still work and look as if they were brand new.
I had decided to make a custard ice cream for dessert because my hens have been working overtime lately and I needed to use up some of the dozens of eggs filling my refrigerator. When I got the Black Currant Rosemary tea I decided to use it in the ice cream, thinking that not only would it be a great flavor but it would be a beautiful raspberry red color as displayed on the package.
I started out by making my custard base of cream, milk and sugar to which I added 3 of the large tea bags from Republic of Tea.
When the cream mixture was steamy, I pressed all of the liquid from the tea bags into the custard and disposed of the bags. I tempered some egg yolks with part of the cream, incorporated this mixture into the cream mixture and continued to heat it over steaming water until it thickened to the point where a finger ran across the back of the wooden spoon left a trail. The custard was then transferred to a bowl that was set into an ice bath and stirred until cooled.
Cover with a lid and refrigerate for at least 4 hrs. but it is better if you remember to make the custard the night before and let it refrigerate overnight.
While it wasn't the beautiful raspberry color that I imagined it was a pretty caramel color. More Most importantly it was amazingly creamy and delicious. Did it taste like black currants and rosemary.....no......Surprisingly it tasted like a Boston Cooler. This made us very happy because we LOVE Boston Coolers. It tasted bright and gingery and fizzy.....I have no idea why but it was a wonderful surprise.
Make sure to stop by and visit all the other Dairy Month recipes being shared today. You will find them immediately following my recipe.
Black Currant and Rosemary Ice Cream
2 c. heavy cream
1 c. 2% milk
3/4 c. sugar
3 large Black Currant Rosemary Ice Tea Bags
pinch of salt
6 egg yolks, room temperature
Pour the cream and milk into the top of a double boiler. Whisk in the sugar and salt. Add the tea bags and heat, stirring occasionally until the mixture begins to steam. Remove the tea bags, pressing to release the liquid into the cream.
While the cream is heating, prepare an ice bath by filling a large bowl halfway with ice and water and nesting a smaller bowl inside.
Whisk the egg yolks in a small bowl. Whisk in 3/4 cup of the hot liquid a little at a time then add this mixture to the cream mixture in the top of the double boiler. Cook and stir until steamy and thickened enough that a finger ran over the back of a wooden spoon creates a trail that does not close.
Transfer the custard to the top bowl in the ice bath and stir until the mixture is cooled, about 5 minutes. Cover and refrigerate for at least 4 hours and preferably overnight.
Pour the chilled custard into an ice cream maker and follow the manufacturer's instructions. Serve immediately for soft serve custard or return to the freezer after churning for a harder ice cream. Print Recipe
More Dairy Month Recipes
- Caramel Apple Empanadas {With Cajeta or Dulche de Leche} by Cooking With Carlee
- Summer Fruit Smoothie by Palatable Pastime
- Berry Cream Muffins by Jolene's Recipe Journal
- Black Currant and Rosemary Tea Ice Cream by A Day in the Life on the Farm
- Chocolate Oreo Fudscicles by Family Around The Table
- Yogurt Banana Pudding Pops by A Kitchen Hoor's Adventures
- No Bake Oreo Cream Pie by Tip Garden
- Creme Anglaise ('Real Custard') by Caroline's Cooking
- Buttermilk Parmesan Pork Chops by Corn, Beans, Pigs & Kids
- Earl Grey Panna Cotta by Culinary Adventures with Camilla
- Best No Bake Cheesecake with by Feeding Big
- Grandma’s Cheesy Ranch Party Potatoes by Mommie Isn’t Made of Money
What a lovely ice cream and flavor profile, Wendy! Thanks for joining the fun!!
ReplyDeleteThanks so much for inviting me to the party, Cam.
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