Chai Ice cream

(by Galen McGreehan)

 INGREDIENTS

2 cups half-and-half
3 large egg yolks
 1/2 cup granulated white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Traveling Tea Chai Spices
*1/2 teaspoon ground black pepper (optional)
In a saucepan, over medium-high heat, bring the half-and-half to the scalding point (the milk begins to foam up). Remove from heat.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F).
Immediately remove the custard from the heat and continue to stir it for a few minutes so it does not overcook. At this point stir in the vanilla and almond extracts. Whisk in chai spices, making sure to break up any lumps that form.
 Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened.
Enjoy!
*NOTE – I like my chai pretty spicy, so I added another 2 teaspoons of chai mix as well  ground black pepper.  Adjust to your taste before cooling.

Shop Status Update

Though we are not yet officially open, yesterday was our first event in our new shop location at 2707 Sutton Blvd in Maplewood – The 4th Annual Maplewood Coffee Crawl [I always forget to take pictures!!]

 

600 people were registered, and I know we saw many of you!  The flow of tea sampling was pretty constant from 8:15-12:30.  THANK YOU!  and thank you SO much for your warm welcome to the neighborhood.

We are still waiting for installation of sinks, and have some finish painting etc to complete, as well as final inspections.

We’ll be sending out an email as well as updating Facebook and Twitter as opening day gets close.

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In the meantime, look for us in the Farmers Market area at Earthday by the Muny in Forest Park on Sunday 4/21

AND/OR attend our food and tea pairing at Something Elegant Catering on Tuesday 4/16.  Tea/Food Pairing event details

Attendance is limited to 25 guests and we are more than half full at this point – so don’t delay.  Recipes and tips for cooking with tea will be shared freely.  Call me or email to reserve your spot  314 477 8516 or kateri @ traveling-tea (dot) com

[Click on the image to open in new window and enlarge so it is readable]

New shop – 2707 Sutton Blvd – Maplewood

3/26/13 – Update

We are about 95% finished with painting the walls. Plumber has installed floor drain and roughed in the drains. Sinks are ordered.
We WILL be serving tea samples at the Maplewood Coffee Crawl on Sat April 6, 8am-1pm. Full open and able to sell date is yet to be determined.

TravelingTea_Storefront4

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We hope some of you can join us at Something Elegant Catering, 2200 Yale Avenue Maplewood on Tues 4/16 for tea and food pairing. 3 course tasting with cocktails & mocktails + truffles from Oh Sheila! Limited to 25 guests, $30/person Reservations required – Call 314-781-7722
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I welcomed Home Wine Kitchen to the Traveling Tea Service family, and FORGOT to also Welcome Pie Oh My!
Jane started serving some of our tea in February, dine in or to-go [Scottish Breakfast, Maple Honeybush, Meeting of the Mints, AND Wuyi Oolong].  You KNOW you Want a piece of Pie!

Culinary Tea

soup ingredients

I recently had opportunity to present idea of cooking with tea for a class at Missouri Botanical Garden. It was exactly what I needed to do more of something I’ve only dabbled with for the past 3 years – COOK with Tea!

I so much enjoyed prepping for the class; my indispensable reference book is “Culinary Tea” by Cynthia Gold. She has done so much experimentation and shares a wealth of knowledge and information in this book. Anyone interested in cooking with tea will save themselves a lot of time and frustration by reading pages 52-57 first. She also includes a 10 page section describing food pairings for the most readily available teas.

For this class I prepared a Genmaicha based broth, hearty butternut squash soup with Lapsang Souchong, wild rice with Cranberry Spice infusion accented with pecans and dried cranberries, and Sweet Desert Delight infused pudding.

Genmaicha                            

Things I learned:
Genmaicha, steeped at normal drinking strength, makes an Excellent vegan broth base.
When cooking with teas in foods that have more viscous content – such as the butternut squash, the rice, and the pudding – you will get the best flavor if you infuse 3x the amount of tea that you would for drinking (e.g. 1 Tablespoon of tea per 6-8 oz of liquid rather than 1 teaspoon.)
Additionally, I cold infused tea in the milk overnight before heating it for the pudding.

For my Thanksgiving dinner (this coming Sunday), I am preparing the butternut squash soup again, made with Golden Halo Yunnan, instead of the Lapsang Souchong. The Lapsang was just a little too smoky for my taste….though, adding applesauce to the soup improved it immensely.