The other week I made a batch of scones which resulted in an odd number. Rather than subject the last one to a battle of greed with Mr Colonial Cravings I decided to incorporate it into a recipe to share.
This is my last-ditch attempt to hang onto the tastes of summer. It is strictly for tea lovers though, especially those who like their tea sweet. Having said that however, you don’t want the flavour of the tea to be overpowering so choose a slightly more delicate blend for this, I used Darjeeling. PG tips just isn’t going to cut it here I’m afraid…
It is very important to chill the cream completely after infusing it with the tea or it simply won’t whip. It’s also a good idea to chill the bowl and whisk too.
Be sure to take the ice cream out of the freezer a few minutes before serving so that the little nuggets of scone can soften a little.
makes approx 1 litre
300ml double cream
175g condensed milk
4 tsp strawberry jam
1 tsp loose leaf tea (preferably Darjeeling)
1 scone (crumbled into little chunks)
Place the tea and half of the cream in a small saucepan and gently steep the mixture over a low heat for a few minutes, but don’t let it boil. Chill this in the fridge before straining and discarding the tea leaves.
Whip the other half of the cream along with half of the condensed milk until stiff and fluffy.
In a separate bowl whip the tea flavoured cream with the rest of the condensed milk. This might take a little longer to reach the fluffy stage but so long as it is cold enough it’ll get there.
In a freezable container ripple together the two cream mixtures with the crumbled scone and jam. Freeze until firm.