Desserts

Ginger Flavoured Ice-cream Tea

• 1 small packet of sweet cream
• ½ a cup of sugar
• 5 teaspoons of black tea leaves ( or 5 tea bags)
• 2 egg yolks
• 2 egg whites
• ½ a teaspoon of ground ginger.
• 1 teaspoon of rum extract

• Prepare 1 day in advance.
• Put the sweet cream and the 2 spoons of sugar in a small pot and bring to the boil. Remove from the fire.
• Add the tea leaves (of tea bags), cover and allow the tea to brew for 5 minutes.
• Strain the cream.
• Beat the 2 egg yolks in a bowl. Put a spoonful of the warm cream into the bowl with the egg yolks and beat vigorously.
• While stirring pour the beaten egg yolks into the cream and stir well until obtaining a homogenous mixture.
• Cover the bowl with a plastic sheet tightly and put in the refrigerator overnight.
• Keep the egg whites in a small covered container in the refrigerator. The next day remove the egg whites from the refrigerator in time for them to reach room temperature.
• Whip the egg whites with the remainder of the sugar until a firm froth is obtained.
• Mix into the sweet cream the ginger and the rum essence.
• Fold(Place) the sweet cream carefully into the egg white froth.
• Freeze for at least 3 hours before serving.