1 ½ cups milk
6 Senkada Apple Cinnamon Green tea bags
1 ½ cups heavy cream
5 egg yolks at room temperature
¾ cup light brown sugar
⅛ Teaspoon salt
4 ripe peaches
1 Tablespoon Canola or vegetable oil
2 Tablespoons granulated Sugar
½ Teaspoon ground Ceylon Cinnamon
Apple Cinnamon Green Tea Ice Cream
In a heavy 2-quart saucepan over medium heat, warm the milk until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and submerge the tea bags in the hot milk. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Remove the tea bags from the milk, gently squeezing them to extract their liquid. Discard the tea bags. In a heavy 2-quart saucepan, combine the tea-infused milk and the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, sugar and salt. Whisk until the sugar dissolves and the eggs lighten in color to a pale yellow. Temper the eggs by gradually whisking about ½ cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan and cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice and cold water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 2 days, before serving. Makes about 1 quart.
In a small bowl, combine sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with canola oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 7 to 10 minutes. Serve with Apple Cinnamon Green Tea Ice Cream.