milk oolong ice cream

heat and humidity: the definition of summers on the east coast. i'd like to say that after 8 years in connecticut i've learned how to successfully stay cool and manage the summer weather, but that would be a big fat lie. more often than not i'm a sweaty, frizzy mess, and my only strategy for staying remotely cool is drinking gallons of water and consuming large amounts of ice cream. but since all that dairy and sugar probably isn't the greatest for my summer weight, i've limited myself to the occasional weekend scoop and spoonfuls of homemade ice cream.

to continue the asian-flavored ice cream theme, the latest flavor i made was milk oolong. i first heard about milk oolong in a post on seriouseats and was immediately intrigued. until now i only used the leaves to brew tea. when i was looking through different ice cream recipes, i came across this recipe for (regular) oolong tea ice cream. i was feeling indulgent and was curious how the creamy flavor of the tea would come across in ice cream, so i subbed the regular oolong for milk oolong. i'm happy to report that the subtle milky floral flavor of the tea really comes out in the ice cream, and unlike some tea-flavored things, it's not too overpowering or bitter. but like most tea-flavored things i wouldn't consume massive amounts of it in one sitting, which i suppose is a good thing... i think this ice cream would pair well with a rich chocolate cake or brownie--something densely chocolate. maybe that'll be my next treat ;)
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:: milk oolong ice cream ::
(adapted from weallscream)

2 cups half-and-half
3 tbsp milk oolong tea leaves
1 cup heavy cream
1 cup sugar

1. heat half-and-half until simmering. do not boil.
2. remove from heat and add oolong tea leaves. steep for at least 15 minutes.
3. strain into saucepan. add heavy cream and sugar and stir.
4. heat until simmering. do not boil.
5. refrigerate overnight or until cold.
6. churn in ice cream maker until thickened.
7. transfer to container. freeze for a few hours or overnight.