Emperor's Flower Summer Recipes
06.25.24
An Infused Ice Cream and Whipped Cream ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Infusing Emperor's Flower Oolong into cream brings out the floral characteristics of this tea, which pairs beautifully with summer stone fruit. We created two recipes - a decadent oolong ice cream and an infused whipped cream, perfect for any summer celebration. |
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emperor's flower ice cream |
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6 egg yolks
1 1/2 C half and half
1 1/2C heavy cream
2/3 C sugar
pinch of salt
1/4 C Emperor's Flower Oolong
- In a small bowl, whisk the egg yolks just enough to break them up.
- Put the tea into a small bowl and pour just enough hot water (200F) over it to wet fully and allow the leaves to unfurl. Allow to steep for 2 minutes.
- Add the half and half, sugar, bloomed tea (with liquids), and salt into a heavy bottomed pot. Warm over medium heat until steaming, but do not allow to boil. Turn off heat.
- Stir to dissolve the sugar and let the tea steep for 5 minutes.
- Strain the hot half and half into a bowl and remove any tea leaves from the pot and put the hot liquid back into the pot.
- Whisk a little of the hot half and half into the bowl with the egg yolks to temper them, then whisk the tempered yolks back into the hot liquid.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and strain into a bowl. Stir in the heavy cream.
- Cover the custard and chill thoroughly.
- Freeze the chilled custard in an ice-cream machine according to the manufacturer's instructions. Transfer to a container, cover, and store in the freezer for several hours to firm up before serving.
- Enjoy on its own, or with fresh stone fruit.
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emperor's flower infused whipped cream |
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1/2 pint heavy whipping cream
2 T Emperor's Flower Oolong
Honey
- Put the tea in a small cup and pour just enough hot water (200F) over it to fully set and allow the leaves to unfurl. Allow to steep for 2 minutes.
- Add the bloomed tea (with liquids) and whipping cream into a small saucepan and heat on medium until the liquid is steaming.
- Turn off heat and steep for 5 minutes.
- Strain into a bowl and chill.
- Once fully chilled, whip the cream and add honey to taste.*
- Serve with fresh berries, stone fruit, or a simple pound cake.
*We recommend adding a touch of honey to bring out the flavor of the oolong tea more and balance the flavors.
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