Pull out that ice cream maker and enjoy refreshing blue ice cream.
4 egg yolks
3/4 cup white sugar
2 cups whole milk
1 cup whipping cream
2 TBL Thai Midnight Tea
1 tsp lavender flowers or less if you like it more subtle
1-inch vanilla bean, halved
A pinch of kosher salt
In a large bowl beat egg yolks and white sugar on medium speed until thick and pale yellow (2-3 minutes).
In a medium saucepan add the milk, cream, vanilla bean, lavender and Thai Midnight Tea.
Heat over medium heat until small bubbles begin to form on the surface. (about 160F, 5-10 minutes).
Temper the hot mixture into the egg yolk mixture by whisking in a little at a time until it is all combined. Return mixture to the pot, add a pinch of salt and cook over medium heat until mixture thickens slightly (about 10-12 minutes).
Remove from heat and strain through a fine sieve.
Prepare an ice bath to cool mixture to room temperature. Chill mixture for a couple of hours in the fridge until you are ready to make the ice cream.
Follow ice cream maker directions and freeze.