We recently served tea at a fundraiser for Mount Vision Press, a local book publisher based in Inverness, California. Among the offerings was food prepared by Kate Sylvan, who created the most delicious ice cream using our Earth Shou Puerh. We were so inspired by this delight that we asked Kate to share her recipe. Below we share it with you, plus offer a couple other ways to embellish an already delicious treat. 

PUERH ICE CREAM

(Inspired by Camino, Russell Moore)
2 C whole milk
2.5 C cream
1 C cane sugar
9 egg yolks
salt
3/4 oz Earth Shou Puerh
1 T Earl Grey

1) Combine milk, cream, sugar, a pinch of salt and both teas (puerh and earl grey) in a heavy bottom saucepan. Heat to a simmer then turn off heat and let steep for at least an hour (or overnight). Strain.
2) Whisk the egg yolks together in a separate bowl and bring dairy and sugar mixture back up to 140F in saucepan. 1/2 cup at a time, until you add 1.5 cups, add the warm milk to egg yolks while you whisk to temper the yolks.
3) Add egg and dairy mix back to the sauce pot and bring the whole mixture up to about 175F. When you dip a wooden spoon into it and run your finger through, it should leave a clear path (approximately the consistency of aioli). Any hotter than 180F and it might curdle. 
4) Chill the mix in the fridge for at least 3 hours then run in an ice cream machine.