Rock Oolong Ice Cream Recipe

Posted July 31, 2021

This is one of our favourite ice cream treats with a rich tea flavour and salty, sweet, tangy prune ripple. An absolute winner.

120g Sugar

400ml Whole Milk

300ml Double Cream or Heavy Cream

5 Egg Yolks

1/8th Tsp Salt

60g Soft Prunes

25ml Port or other fortified wine

75g Sugar

1/8th Tsp Salt (up to 1/4 tsp if you want it to be more of a salted ripple)

200ml Boiling Water

Whisk the egg yolks, salt and sugar until well combined
Add the Oolong and milk to a saucepan and simmer (do not boil) for 10 minutes
Strain the infused milk into a pouring jug
Slowly pour the infused milk over the egg yolks whisking quickly to avoid scrambling the eggs
Strain the custard mix back into a saucepan to remove any scrambled eggs
Cook over VERY low heat and stirring constantly until thickened so that you can run a finger through the custard on the spatula or back of soon and the line stays
Transfer custard base to a bowl and cover
Bring custard to room temperature and then refrigerate or put it into the freezer for an hour to chill (but not freeze)

Combine the Oolong and the Prunes in a bowl and pour over 200ml of boiling water
Cover and infuse for an hour (you can do this while making your custard base)
Add the sugar, salt and port to a saucepan
Strain over the prune and tea liquor
Place over medium-high heat and stir to dissolve
Remove the tea-soaked prunes and cut into pieces and save for later
Keep reducing the ripple syrup vigorously (it will take about 20 minutes) until you can see the bottom of the pan when you run your spatula across the syrup and the line stays for a few seconds
Transfer the syrup/ripple to a container and allow to come to room temperature

Take out your ice cream maker and pour in the custard base and begin churning (if you do not have an ice cream maker then use an alternative method)
Once the ice cream is quite thick add in the chopped prunes
When you are nearly finished churning, drizzle in the ripple and allow to combine for a couple of minutes but do not over mix
Transfer to a container and freeze to finish

ENJOY!!!!

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