Earl Grey Dark Chocolate Chip Ice Cream

Cream or sugar in your tea?

How about tea in your ice cream?  

We only have a few precious weeks of prime ice cream weather left so let's soak it up while we still can. 

All great ice cream begins the same way - milk, sugar, and egg yolks. 

Eggs and sugar are whisked into the ribbon stage.  This is when the yolks have lightened in color and have thickened up significantly. 

At this point, the steaming cream can be streamed into the egg yolks, slowly tempering the eggs without scrambling them. 

Now comes the moment where our simple sweet cream canvas is transformed by strokes of fragrant bergamot.

I steeped a handful of my favorite earl grey tea bags in a cup of milk for about fifteen minutes. Normally, that would be far too long a steeping period, but the sugar and cream mellow out any trace of bitterness, leaving only the striking notes of crisp, black tea. 

After the base has thoroughly chilled, it can be churned into an airy ice cream.  I added a handful of dark chocolate chunks right at the end.  I love how chocolate and earl grey play together. 

I am really terrible at being patient.  Especially when it comes to ice cream.  

That is why this ice cream is very much on the soft serve side.  If you have more self-control than I do, then you can wait until your ice cream is fully set. 

I'll tell you right now that it is pretty wonderful straight from the churning bowl. 

I think we just made the perfect autumn ice cream.  Rich, black tea, and slightly fruity dark chocolate...it's so good.  Step aside pumpkin. 

Sincerely, 

Pedantic Foodie

---

Earl Grey Dark Chocolate Chip Ice Cream

makes about 1 quart

- 1 cup whole milk

- 8 earl grey tea bags (I really like this variety)

- 1 cup heavy cream

- 5 egg yolks 

- 1/2 cup + 2 tablespoons sugar

- 1 teaspoon vanilla extract

- 3/4 cup good, dark chocolate (roughly chopped)

In a small saucepan, heat milk over medium heat, until steaming.  Remove from heat and add tea bags.  Cover and steep for fifteen minutes.  Remove tea bags. 

In a second saucepan, heat cream over medium heat, until steaming. 

In a large bowl, whisk egg yolks until they have lightened in color and are thick and pale yellow. Slowly whisk in the granulated sugar.  While continuing to whisk, slowly stream in the hot cream, tempering the egg yolks.  Return the custard to the saucepan, along with the earl grey milk, and cook over medium heat until the custard has just begun to thicken slightly and coats the back of a spoon.  Remove from heat and stir in the vanilla extract. 

Cover with plastic wrap and refrigerate until chilled.  Prepare in your ice cream maker according to the manufacturer's instructions.  During the last minute of churning, add chocolate. 

Transfer the soft ice cream to a freezer-safe container for 3-6 hours; until set.  Enjoy! 

---

Vanilla Spiced Iced Coffee // World Market + Pedantic Foodie

Hey there. Happy Monday. How is it already August?! Today I’ve partnered with World Market to bring you something cool and refreshing, with the caffeinated kick we need to wrap our heads around this summertime craziness.

I know that summer is by no means over, but it is the last full month and I feel the need to wrap my arms around it, and thank this beautiful season for giving me some of the most wonderful days. 

I have been trying to limit my coffee intake to two or three times a week, and it's HARD! But considering that coffee often makes me shake like my grandmother's vibrating recliner, it is for the best.

I sound responsible right now, but the truth is that my fiancé swore off sodas in an attempt to help me keep my coffee resolution, so I am mostly resisting out of guilt. No doubt that was his evil (read: loving) plan all along.

That does mean, however, that when I do treat myself to a brew, I want it to be the very best. 

This recipe, that I posted a couple weeks ago, is great when I want something really cold and slightly frozen - often in the afternoons, when the heat is at its peak.  In the mornings, however, I prefer something a bit more familiar. 

I had the delight of visiting Hawaii once, several years ago, but I am ashamed to say that the only coffee that reached my lips had a green straw and a siren on the cup.  *sad trombone*

I sorely regret that, especially after I tried this Kona Sunrise Blend and fell in love. It produces a smooth, robust cup that is just slightly nutty. Normally, I would never, ever purchase pre-ground beans, but this is worth the exception. Just make sure you seal the bag tight, and keep it in the freezer until you are ready to use it.

Though this brew does not need any embellishment to make it wonderful, we can bring a little fancy into our warm, August mornings by whipping up a quick simple syrup. 

I used vanilla beans and ground cinnamon, along with equal parts of sugar and water to create a flavorful syrup that will sweeten and flavor our iced coffee.  In my mind, this is the perfect "transition coffee" to take us from summer to fall. 

I have one rule when it comes to iced coffee.

Ice + Coffee does not equal Iced Coffee. 

I have never had a great cup of iced coffee made with warm coffee.  We are going to need to show some patience and forethought in order to make ourselves a proper cup.  

When I am doing particularly well at being a responsible human (which is maybe two weeks out of the year), I like to make a big pot of coffee (usually in my french press) in the afternoon or evening, and stick it in the refrigerator to cool so that I can have an entire week's worth of cold coffee waiting for me in the morning. Preparedness is immensely satisfying. At least, I think it was...it's been a while.

Set a reminder on your phone, put a sticky note on your mirror, do anything, just don't put ice cubes into a hot cup of coffee.  I have broken my one rule countless times and the only thing I have done successfully is to waste a lot of coffee. 

After your coffee has cooled, pour about 6 ounces over a glass of ice and top with a heavy helping of cream and several tablespoons of your spicy syrup.

I'd say this week was off to a good start!

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market, as always all opions are completely my own. You can find all the products used in this post, including the glasses, linens, and tray, at your local Cost Plus World Market store or online!

---

Vanilla Spiced Iced Coffee

for the syrup

(makes one cup)

This syrup can last up to 2 weeks in the refrigerator.  I like to make the full batch and keep it in a jar to use as needed. 

- 1 cup granulated sugar

- 2 tablespoon ground cinnamon 

- 2 madagascar vanilla beans, scraped and seeds removed

- 1 cup water

In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans.  Rub the beans and seeds into the sugar and then cover with water.  

Place over medium heat and bring to a simmer, stirring often to dissolve the sugar.  When the syrup is clear and is simmering steadily, remove from heat and allow to cool.  Strain to remove vanilla beans.  Refrigerate until ready to use.    

for the coffee

(for 1 iced coffee)

- 6 ounces water 

- 2 tablespoons Kona Sunrise Coffee, finely ground 

- 2-3 tablespoons half & half 

- 2-3 tablespoons spiced syrup 

- 1/2 cup ice cubes 

Cook's Note:  The amount of half and half and syrup is entirely up to your personal taste.  I would begin with two tablespoons of each and then taste and adjust if needed. 

Brew coffee according to your manufacturer’s instructions. For this recipe, I used a pour-over coffee maker, but if you are making several cups, I would opt for a french press. Both make a fine, rich brew.

Allow the coffee to cool to room temperature before pouring over ice. I like making a pot of coffee in the evenings and stowing it away in the refrigerator so it is ready to go in the morning.

To make your coffee, fill your glass with plenty of ice and fill 2/3 of the way with coffee. Stir in half & half and spiced syrup to taste. Enjoy!!

Frozen Coconut Cream & Brown Sugar Latte

This Summer has been one of my favorites yet.  The weather has been almost bearable, the humidity tame, and the berries plentiful.  It's been good. 

As with all of life, there has also been some really icky, unenjoyable, and very tearful moments. Pains of life, both physical and mental, that even cookies cannot fix.  However, each day, I have been able to get out of bed, even if it hurts, take a breath of summer's warm tonic, and remember that I am very loved by some very sweet people.  I count you, my dear readers, among them. I'm thankful for you.

On such mornings, I do not need anything, except grace, but a cup of coconut-laden coffee has never hurt. 

You know I am obsessed.  There is no hiding it.  Coconut cream is the new butter, at least in my kitchen. 

I decided to change things up a bit and try using brown sugar in this latte, but you could definitely use simple syrup instead (I recommend always having some in your fridge, especially in the warmer months).  I liked the subtle richness and depth the brown sugar added.

A hefty dose of coconut cream goes into this drink.  Some mornings I just want coffee-flavored cream.  You may adjust the ratios to your taste.  This is not so much a recipe as it is meant for inspiration. 

I made a pot of coffee and poured it into an ice cube tray to make this drink somewhat frosty. 

Add a spoonful of whipped cream, if you fancy it. 

We might cry in our cars now and then, but at least we have sunny mornings, sweet friends, and coffee treats. 

Sincerely, 

Pedantic Foodie

---

Frozen Coconut Cream & Brown Sugar Latte

makes 2

2 cups boiling water 

6 tablespoons finely ground coffee

1/4 cup light brown sugar 

3/4 cup almond or coconut milk

1/2 - 1 cup coconut cream (depending on personal preference)

optional: whipped cream (1/2 cup heavy cream whipped with 2 tbs confectioner’s sugar)

Place your coffee grounds in the bottom of a french press and cover with boiling water.  Allow the coffee to steep for five minutes and then press with the plunger.  

When the coffee has cooled, pour it into an ice cube tray and freeze overnight. 

Place the coffee cubes in the base of your blender, along with brown sugar, coconut milk, and coconut cream.  Blend until smooth.  Top with whipped cream and serve immediately.  Enjoy!