Earl Grey Taro Ice Cream:

  • Coconut milk, full fat 360.0 ml
  • Classic Earl Grey 10.0 bag
  • Purple Yam preserve 400.0 g
  • Arrowroot powder 15.0 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 Classic Earl Grey 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!