Black Tea Vanilla Ice Cream

Preparation: about 40 to 45 minutes active time (must allow time to cool completely), 25 to 30 minutes chilling time; optional 2 hours to "ripen" in freezer. Makes about ten l/2 -cup servings

1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 Steelgrass Farm Vanilla Bean (About 3 inches in length)
1/2 cup dried black loose tea
2 large eggs
3 large egg yolks
3/4 cup sugar

Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Add the tea for the last ten minutes of the simmering.

Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixture on medium speed to beat until the mixture is thick, and pale yellow in color, about 1‘/1 to 2 minutes.

Strain the tea and bean pod from the hot milk/cream mixture. Pour out one cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Turn on electric ice cream maker, pour the chilled custard into the freezer bowl and let
mix until thickened, about 25 to 30 minutes.

Black Cloud Marbled Tea Eggs

Ingredients:
6 white eggs
1/4 A cup dried black tea
4 star anise
1 cinnamon stick
1/4 cup of soy sauce

Place the eggs in a pot and fill with water until just covered. Bring to a boil and simmer for about 2 minutes. Remove the eggs and lightly crack the eggs all around with the edge of a fork or knife. Place the eggs back into the pot of water and add the tea bags, spices and soy sauce. Simmer for about l hour and let the mixture and eggs cool. Continue steeping the eggs overnight in the refrigerator. Alternatively, you can simmer the eggs for about 2-3 hours instead of soaking them overnight.

GREEN TEA CREPES

 

Ingredients

2 large eggs
1 cup coconut milk
2 tablespoons unsalted butter, melted
1 teaspoon powdered green tea (matcha powder)
1 cup all-purpose flour
1/2 teaspoon kosher salt

Whisk together eggs, milk, 1/3 cup of water, and butter. Whist in green tea powder, flour, and salt, until all lumps have disappeared.Transfer the batter to an airtight container and refrigerate for at least 30 minutes or up to 1 day. 

Heat a small nonstick crepe pan or skillet over medium-low heat. Place about 2 tablespoons of the better on the skillet and swirl the pan to evenly coat the bottom. Use more batter for thicker crepes. Cook until the top appears dry, about 1 minute. Flip the crepe and cook until the bottom appears lightly browned and the crepe slides easily in the pan, about 1 minute.



PRAWN TEA PIZZA

 

Ingredients

5 - 6 cups bread flour
2 cups room-temperature water
Half pack yeast (3/4 oz packet)
1 egg
4 tb olive oil
2 tsp salt
4 tsp sugar

Mix yeast with water and let sit for 10 min. Combine all wet ingredients into a mixing bowl and after 10 minutes, add the yeast mixture. Top the wet ingredients with dry ingredients and mix everything together by hand or by electric mixer. The dough should have enough flour that it is easily molded, not wet, and won't naturally take on any more flour by further kneading. Cut the dough into 4 equal sized pieces and shape into a ball, let chill in the fridge for at least 1 hour (and up to 1 week). Flatten dough into desired shape. Bake the pizza crust with toppings (see below) for 10 - 15 minutes at 450 F. 

Toppings

We topped this pizza, in particular, with 10 medium to large sauted prawns, fresh from Cloudwaters' surrounding stream, chopped coconut, cilantro, freshly grated parmesan and cheddar cheese, and peanuts, garnished with flushing tea leaves. We used olive oil as the base and also tried a sweet chilli dipping sauce. The ingredients and dough are simple - the taste is outstanding.