Coconut Tea Ice Cream

Coconut Tea Ice Cream

Ingredients:
• 5 The Coffee Shoppe Chai Spice
• 1/2 t. allspice
• 1 c. boiling water
• 1 c. evaporated milk, scalded
• 3 eggs, separated
• 1 1/2 c. sugar
• 1/4 t. salt
• 1 T. lemon juice
• 1 c. heavy cream
• 1 c. coconut finely chopped
• 2 t. grated lemon rind

Directions:
Put teabags and allspice in bowl. Pour boiling water over tea, immediately add scalded
milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 c. sugar
and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring
constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in
remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and
whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze
until firm.
Iced green tea
As we know, green tea is even healthier for us that black tea, with its abundance of
polyphenols. I have been making green tea ice tea this summer, and I find it very
refreshing, and a fine alternative to iced black tea. I would say about 50% of the guests I
have served it to have enjoyed it and asked for seconds. I use a large tea ball, and fill it
half full with a simple loose green. I then put it in a "boiling-water-proof" glass pitcher,
and poor very hot (almost boiling) water over it. I let it steep two minutes. Sometimes I
add a little sugar while its warm, and sometimes I don't. I keep it in the refrig. It lasts
much longer in the frig than iced black tea (which goes sour and slimy after a couple days
in the frig, especially if you "sugar" it while its warm, which I do).
sincerely,
Rhett Diessner
Associate Professor of Psychology and Education
and tea devotee
Apricot Tea Sparkler
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