Tea-Infused Ice Cream with Fair Trade Favorite Numi (no churn method)!

There is quite a bit of a heat wave going on in Minnesota right now. I've had a huge craving for a cold, sweet bowl of ice cream and decided to make this chai tea inspired ice cream with some delicious Numi cardomom pu•erh tea.

This ice cream melts a bit quicker than store-bought because it doesn't have any stabilizers or preservatives in it- so be sure to not take it out to serve until the last minute! 

The Recipe:

2 cups heavy cream
1 14 oz can of sweetened condensed milk
1 tsp cinnamon
1/4 tsp Nutmeg
1 tsp vanilla
4 Numi cardamom pu-erh

Heat the cream slightly (just before the point of steaming) and let tea bags steep in the hot cream for 15 minutes. Add the spices and vanilla to the sweetened condensed milk and set aside. 

Remove tea bags and whip the cooled cream until it forms soft peaks. Fold in the sweetened condensed milk mixture until just combined. 

Pour into a container with a lid and place in the freezer to set- 4 hours to overnight. Serve just as you would store-bought ice cream! 

You can make this ice cream with any type of tea you'd like, and with any extra add-ins you'd like (just add them to the sweetened condensed milk mixture). Next, I'm going to use mint tea to make a mint chocolate chip version!