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Reply to "Homemade ice cream flavors"
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[quote=Anonymous]For both the mint and tea ice creams, I use Jeni Britton Bauer's base recipe and just steep the teabags or mint in the hot milk mixture for several minutes (before you put it in the ice bath), then remove. For a 2-quart batch, I'd use 4-5 tea bags or a good sized bunch of mint - maybe 5-6 big stems. The flavor is delicate, so don't worry about using too much. I'm not very exact, but it always turns out. I want to make a ginger ice cream next. [/quote]
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