Ingredients
1 1/2 cups whole milk
1 1/2 cups cream
1 large orange
2 teaspoons lapsang souchong tea (or 2 tea bags)
1 cup sugar
1 teaspoon vanilla
9 large egg yolks
1 pinch salt
3 tablespoons cassis
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Culinary matcha — baking, ice cream, lattes, white chocolate
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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Use a peeler to peel orange being careful to not get any pith. If necessary, use a sharp knife to remove any. Chiffonade 2 T and set aside. Place the rest of zest in a pot with milk, cream and tea bags and heat to a gentle simmer for a minute. Turn off heat and steep for 15 minutes. Mixture should have a subtle, smokey tea flavor. Strain and return to pot. Fill a large bowl with ice water and place a second bowl inside. Have a strainer ready. Whisk egg yolks with 3/4 c sugar until slightly thickened and paler in color. Heat milk mixture to simmer again and add a bit to eggs whisking briskly. Return all to pot and simmer, whisking, until it begins to thicken. It should be pourable, but still coat the back of a spoon. Pour custard through strainer into bowl in ice and stir until mixture is cool. Stir in cassis and salt, adjusting for taste. Place mixture in fridge until cold, then churn in ice cream maker according to instructions. Heat remaining 1/4 sugar with 1/4 cup water and simmer remaining zest for 5 minutes. Drain, spread out on wax paper and allow to try. Toss with a bit of sugar. When ice cream is done, fold zest in, pack into containers and chill in freezer until ready to eat.