ICE CREAM OF THE CAUCASUS

FOR 1 QUART OF BLACK TEA ICE CREAM

• 2 cups heavy cream

• 1 cup whole milk

• 1/2 cup (100 grams) + 1/4 cup (50 grams) sugar

• 30 grams loose black tea

• 3/4 teaspoon kosher salt

• 6 large egg yolks

FOR 1 QUART OF HONEY-BLACK WALNUT ICE CREAM

• 2 cups heavy cream

• 2 cups whole milk

• 3/4 teaspoon kosher salt

• 1/2 cup buckwheat honey

• 6 egg yolks

• 1/4 cup sugar

• 1/2 cup toasted black walnuts, chopped

• optional: 1 tablespoon nocino or amaro
  
  

For the black tea ice cream

Scald the heavy cream, milk, 1/2 cup of the sugar, the salt, and the tea. Let steep as desired and strain.

Prepare an ice bath.

Whisk the egg yolks with the remaining 1/4 cup of sugar. Temper in the hot cream. Cook until it holds a line.

Chill in the ice bath, then overnight in the fridge. Spin.

For the honey-black walnut ice cream

Scald the heavy cream, whole milk, and salt.

Let cool slightly, then stir in the honey.

Prepare an ice bath.

Whisk the egg yolks and sugar. Temper in the hot cream. Cook until it holds a line. Add the optional nocino or amaro.

Chill in the ice bath, then overnight in the fridge. Spin.

While both ice creams are still soft, spoon alternating layers into a single container, then freeze until solid.