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I like taking a break from baking every so often. I get far too many “bun in the oven” jokes. Because yeah, I do often have bread baking in the oven attachment located in the stomach area. You got a problem with that, human?
So it’s nice to make ice cream, because ice cream is easy and delicious and everyone likes me more for making it often.
This particular recipe wasn’t a huge hit at the Watson house, however, because the Watsons aren’t big peach or tea fans. And this ice cream tastes exactly like peach tea.
If I were human (and let me reiterate, I am not) I would love peach tea. I would probably drink it all of the time. And I would probably love this ice cream.
But I’m not human so you’ll just have to take me at my robot word.
Peach Tea Ice Cream
from Mac & Cheese
1 cup whole milk
2 cups half-and-half
3/4 cup sugar
7 peach tea bags
5 egg yolks
1. In a saucepan over low heat, warm milk, half-and-half, and sugar. Remove from heat and steep tea bags in mixture for an hour at room temperature.
2. Remove tea bags and warm mixture again. In a separate bowl, whisk the egg yolks. Slowly pour milk mixture into eggs, whisking constantly.
3. Return mixture to saucepan and cook over medium heat, stirring constantly until mixture thickens enough to coat the back of a spoon.
4. Allow mixture to cool completely and then freeze according to your ice cream manufacturer’s instructions.