Tiger Tail Ice Cream
1
- Prep Time20 mins
- Total Time11 hrs 20 mins
- Makes6 servings
Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Nicole Billark.
Instead of a stripe of syrup, our version of this Canadian classic is infused with licorice-root tea for a glorious flavour.—The Chatelaine Test Kitchen and Michelle Lucas Larving
Ingredients
2 cups 3.25% milk
2 licorice-root tea bags, tags discarded
2 tsp finely grated orange zest
3/4 cup granulated sugar
3/4 cup 35% cream
3 tbsp skim milk powder
4 large egg yolks
Orange gel food colouring, optional
1/2 cup licorice allsorts, roughly chopped (optional)
Instructions
Combine milk with tea bags and zest in a medium saucepan set over medium-high. Cook, stirring occasionally, just until mixture comes to a gentle simmer, 5 to 7 min. Remove from heat and let stand, covered, 30 min.
Strain milk mixture through a sieve set over a medium bowl. Wipe saucepan clean, then return strained mixture to saucepan. Whisk in sugar, cream and milk powder until combined. Whisk in egg yolks until fully blended.
Clip a candy thermometer to the side of saucepan, then set over medium. Cook, stirring constantly with a heatproof spatula, until temperature reaches 180F, 7 to 9 min. Remove from heat and whisk in food colouring until desired shade. Transfer to a container, then cover surface with plastic wrap. Refrigerate until chilled, at least 6 hrs.
Freeze a 9 × 5-in. metal pan while churning ice cream. Process chilled mixture in an ice cream maker according to manufacturer’s directions, about 20 min. Scrape mixture into prepared pan, then cover with plastic wrap. Freeze until firm, at least 4 hrs. Serve immediately, sprinkled with licorice allsorts, or cover surface with parchment and then plastic wrap and store for up to 5 days.
This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!