Ingredients: 1 ¾ cups (409mL) whole milk 6 Bigelow® Vanilla Caramel Tea Bags* 2 cups (500mL) heavy cream 3 eggs, beaten 2/3 cup (160mL) sugar 48 chocolate or vanilla wafers - 2 ½ inches in diameter Yield: Makes 1 quart (1L) = 24 ice cream sandwiches

Nutritional Information:

Instructions:

Requires Ice Cream Maker.


In a small saucepan, combine ½ cup (125mL) milk (reserve remaining milk for later use) and 6 Bigelow® Vanilla Caramel Tea Bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags and remove.

In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.

Pour into ice cream maker and churn for 20 minutes or until mixture is thick. Place in a plastic container and store in freezer until ready to make sandwiches. You must work quickly as homemade ice cream melts quickly.
Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour, wrap each sandwich in plastic. They will keep in freezer for up to one week.


*Delicious alternatives - any of our Bigelow® Teas - suggested flavors are "Constant Comment®", Vanilla Chai or Plantation Mint®.

Prep Time: 15 minutes - Cook Time: 45 minutes.