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Tea or saffron ice cream? It's honey smooth.

The distinctive flavors of saffron and black tea make delicious if unexpected foils for the pronounced taste of honey in these two smooth ice creams. We encountered these combinations at the Palace Gourmet Restaurant in Helsinki, Finland.

Honey-Saffron Ice Cream 4 large eggs 1 cup whipping cream 2 cups milk 2/3 cup honey 1/4 teaspoon powdered saffron

In a bowl, lightly beat eggs to blend. Add cream, milk, honey, and saffron and stir until combined.

Pour mixture into a 1-quart or larger container of a self-refrigerated or ice- and salt-cooled ice cream maker; freeze according to manufacturer's directions. Serve; ice cream will be soft. Or cover tightly and freeze until firm (or return to ice cream freezer and pack with fresh ice and salt according to manufacturer's directions), 1 to 2 hours. Store in freezer. Makes about 1-1/2 quarts.

Honey-Tea Ice Cream

Follow directions for honey-saffron ice cream (recipe precedes), but use only 1-1/4 cups milk and add tea instead of saffron.

In a 1- to 1-1/2-quart pan, bring 3/4 cup milk and 1/3 cup English breakfast tea leaves to a boil over high heat. Remove from heat and let stand for 5 minutes. Pour liquid through a fine strainer; press leaves lightly. Discard leaves and let milk coolf add 1 teaspoon vanilla to milk.
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Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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