This Week's Meals (Bonus!): Teaberry Ice Cream!
The wonderful wintergreen flavor of Pepto-Bismol in an ice cream. ❤
# Homemade Teaberry Ice Cream
A Coalcracker in the Kitchen
1.5 cups milk
1.5 cups heavy cream
4.0 large egg yolks
0.6666666666666666 cup granulated sugar
1.0 teaspoon teaberry extract
0.5 tsp vanilla extract
3.0 drops red food coloring
0.0625 tsp salt
4.0 cups ice cubes
1.0 drop blue food coloring
1 - Place ice cubes into a large metal bowl and fill about a third of the way with cold water. Put bowl in fridge.
2 - Place a mesh strainer over a glass bowl nearby.
3 - Heat the milk and cream in a medium saucepan over low heat until it just begins to bubble; do not boil.
4 - Meanwhile, whisk the egg yolks and sugar in a large bowl until pale yellow.
5 - Once the milk and cream are ready, remove from heat.
6 - Stir in the salt, extracts and food colorings.
7 - Temper the eggs by taking about 1/3 of the warmed milk mixture and slowly stream it into the egg yolks, whisking constantly.
8 - Slowly pour the tempered yolks back into the saucepan while stirring then return to the heat on low and stir with a spatula scraping down the sides of the pan as well.
9 - Cook until an instant-read thermometer reads 170 degrees F.
10 - Pour the cooked custard into the strainer you set up over the glass bowl, then put the bowl into the ice water.
11 - Stir the custard until it cools.
12 - Once cool, cover the bowl with the custard with plastic and chill in the refrigerator for several hours or overnight.
13 - Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions for your maker.
