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Earl Grey Taro Ice Cream:

  • Coconut milk, full fat 360 ml
  • Purple Yam preserve 400 g
  • Arrowroot powder 15 g
  1. Earl Grey Taro Ice Cream:

    • In a heavy bottom sauce pan, heat the coconut milk until it reaches body temperature. Remove from heat.
    • Add the Pure Leaf Earl Grey Tea and allow it to steep for 20-30 minutes. Then strain.
    • In a blender, add the purple yam preserve, steeped coconut milk, and arrowroot and blend until smooth.
    • Transfer mixture to your ice cream machine which is set up to its factory instructions. Churn until it reaches a first gelato stage and store in an airtight freezer-safe container.
  2. Chef’s Tip:

    • Serve a cannel of this ice cream as a ‘refresher’ between courses as a way to reawaken the appetites of your guests!