Monday, March 9, 2009
Creamy Crème Caramel Granita
Jennifer Armentrout, contributor with Fine Cooking, is testing tea ice creams. So I have decided to post a couple of my favorite ice cream you scream we all scream for tea cream...
Crème Caramel Granita
This is the richest and most refined of frozen treats.
4 cups water
¾ cup sugar
6 teaspoons CREME CARAMEL loose leaves
1 cup unsweetened cocoa powder
1 ounce good–quality caramels, chopped
Bring water and sugar to a boil in a large saucepan. Add tea and remove from the heat. Cover the pan and steep for 10 minutes. Strain the tea leaves and discard.
Place the pan over medium–high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes. Remove the pan from the heat. Add caramels and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes. Serves: 6
Let us know if you have a good cream tea...
To check out Jennifer's blog visit: http://www.finecooking.com/item/9468/green-tea-seaweed-ice-cream