Today Holiday Recipe Club is celebrating the Queen’s Diamond Jubliee.
The required ingredients were tea, jam or Worcestershire sauce.
As you can see, I ended up going the tea route. But I was very tempted to do a homemade jam.
This chai ice cream was inspired by a black currant tea ice cream recipe in my favorite ice cream book, The Perfect Scoop.
Thank you, Erin, for allowing me to spread a little of the ice cream love over here at Big Fat Baker. It’s been a pleasure getting to know Erin the past several months – she was one of the first foodie friends I met from Foodbuzz, as well as one of the first people who tried a recipe I posted. Erin is a sweetheart and a talented baker. Thanks again for having me here! Now onto the ice cream…
If you’re familiar with my blog, then you know that I recently got my hands on the KitchenAid ice cream maker attachment. I’ve had fun this month (which just happens to be National Ice Cream month) testing different recipes, to my husband’s delight. Honestly, it’s been so hot this last week in New York that we’re both delighted to have a frozen treat within arm’s reach!
Green tea ice cream has always been a favorite of mine – I love the slight bitter but fragrant flavor of the tea mixed with the sweetness of the sugar and cream. It’s a natural combination – tea and milk, so even in this crazy summer heat, you can enjoy a cup of your favorite tea.
