|
Step 1
|
| In a small bowl, add tea and hot water and let steep for at least 1 minute. |
|
Step 2
|
| In a small saucepan, bring 1½ cups heavy cream to a simmer on medium-low heat. Take off the heat, add the steeped tea (without straining), then cover and let steep for another 10 minutes. Strain into a small bowl and chill until very cold. |
|
Step 3
|
| Pour frozen tea-infused cream mix into a large bowl and add the remaining ½ cup cream. Whip until thick enough to form peaks. Fold in sweetened condensed milk. |
|
Step 4
|
| Transfer to a loaf pan or casserole dish and cover. Chill in the freezer for at least 8 hours or overnight. |
|
Step 5
|
| Serve in a bowl or ice cream cone. |
Print recipe
Comments are closed.