Vanilla Caramel Tea-licious Ice Cream Sandwiches
1 ¾ cups (409mL) whole milk
Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar
48 chocolate or vanilla wafers - 2 ½ inches in
Yield: Makes 1 quart (1L) = 24 ice cream sandwiches
*Delicious alternatives - any of our Bigelow® Teas -
suggested flavors are "Constant Comment®", Vanilla Chai, Plantation Mint®, French Vanilla or Spiced Chai.
Requires Ice Cream Maker.
In a small saucepan, combine ½ cup milk (reserve
remaining milk for later use) and 6 Vanilla Caramel tea bags over
medium heat until bubbles are visible. Remove from heat and let
steep for 6 minutes. Squeeze tea bags, remove and discard.
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 follow manufacturer instructions.
Place in a plastic container and store in freezer until ready to
To make sandwich:
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.
Prep Time: 15 minutes - Cook Time: 45 minutes.