YIELD: 1 QUART
This popular flavor combination gets its time to shine in this recipe. The floral notes of Earl Grey are subtle, but unforgettable.
7 Earl Grey tea bags ¾ cup very hot water 1 cup non dairy chocolate chips ¾ cup sugar 1 (13.5-ounce) can full-fat coconut milk 1 tablespoon extra-dark cocoa powder Dash salt ¼ teaspoon xanthan gum, optional, for creaminess ½ cup non dairy milk
• Steep the tea bags in the hot water for at least 15 minutes. Squeeze and remove the tea bags and set tea aside. • Place the chocolate chips in a large heat-safe bowl. • Combine the sugar, coconut milk, cocoa powder, salt, and xanthan gum, if using, in a small saucepan over medium heat. Heat just until hot (do not let boil) and pour over chocolate chips to melt. Add the nondairy milk and prepared tea and stir well to combine. Chill the mixture in the refrigerator for 1 hour. • Place into an ice cream maker and let run just until thickened to a soft serve ice cream consistency, or follow instructions in this book. Transfer immediately to a flexible airtight container and chill at least 6 hours until firm. Keeps for up to 3 months frozen.