Rock Oolong Ice Cream Recipe

One of the best Ice Creams you will ever taste

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

INGREDIENTS FOR CUSTARD BASE

10g of Rock Oolong

120g Sugar

400ml Whole Milk

300ml Double Cream or Heavy Cream

5 Egg Yolks

1/8th Tsp Salt

INGREDIENTS FOR THE RIPPLE

10g Rock Oolong

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

 

METHOD FOR CUSTARD BASE
  • 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)

 

METHOD FOR RIPPLE
  • 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

 

CHURN THE ICE CREAM
  • 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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