Blackberry Sage Tea Ice Cream

Before moving to the Dakotas I didn't know what the words 'snow storm' really meant. I had seen snow. As a kid I recall pressing my nose against the cold glass window, watching big wet flakes fall from the sky and dissolve into green grass. My parents were ski instructors. Winter weekend mornings would start dark and early as we pulled on long underwear and tumbled bleary-eyed into the car for a long drive to the mountains. I experienced snow speeding down icy runs and feeling the sting of falling flakes hit my cheeks as I skied past. Yet, despite this, my understanding of snow storms remained limited.

Now, with a mere four Midwest winters under my belt, I think I am getting a clue. I have learned that blizzards come in two forms: Blizzards- where snow pours fiercely down from dark clouds while forty mph winds shriek sideways creating a battle of vertical and horizontal sky. And ground blizzards- where sunlight illuminates the air with glaring precision as strong arctic winds whip snow upwards from the ground creating a world lost in the glowing blur of white. I have learned that snow really can drift up to your roofline, bury your mailbox, and make the bbq disappear on the deck. I have learned to hold my breath, grip the steering wheel tightly, and press the gas pedal in wide-eyed terror as I plow through snow drifts to get out of the driveway. Mr. B says that I'm building character and that winters in the Midwest will 'toughen me up'. I usually tell him to shove it. There is one last thing that I have learned about snow storms, and if you were around last year you may recall this too. Whenever the winds blow and the snow flies, Mr. B dreams of ice cream.

This time when the craving struck I handed Mr. B the book, and suggested he find something interesting. I glanced over a few minutes later he had his finger on the page and a big grin on his face. "Let's make tea ice cream!" he said. Intrigued, I agreed and we read through the recipe together, deciding to make a simple riff which required only four ingredients. Blackberry Sage tea, cream, milk, sugar- the ingredients were innocent enough. Yet when steeped together and churned into a cold creamy mix, the result was pure alchemy. Subtle dark notes of dried berry and tea mingled with the sweet cream base while hints of sage added complexity. Like a fine wine, the flavors unfolded in waves across my tongue. It was intoxicating. I declare with utmost sincerity that it was the best ice cream ever to cross my lips. From now on, in blizzards, ground blizzards, or mere snow storms, Mr. B won't be the only one dreaming of ice cream.

Blackberry Sage Tea Ice Cream (Printable Recipe)

Makes 1 Quart

Adapted from The Perfect Scoop

Note: Blackberry Sage Tea is rather expensive ($11), however the unused tea leaves are (of course) excellent on their own, and will last a long time in your cupboard.

Ingredients:

1/4 cup Blackberry Sage Tea

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

Directions:

Place a small pot with lid over medium heat. Warm up the milk, 1 cup of cream, sugar, and tea leaves, until the liquid is steaming but not bubbling. Stir to make sure the sugar is dissolved, turn off the heat, and cover the pot with a lid. Let the mixture steep at room temperature for 1 hour. Place the remaining 1 cup of cream in a medium bowl, with a fine mesh strainer on top. Pour the steeped liquid through the strainer into the bowl with the cream. Discard the tea leaves in the strainer. Stir the liquid mixture until well combined, cover the bowl with plastic wrap, then chill for 4 hours or overnight. After the liquid is chilled through, freeze the ice cream according to the manufacturer's instructions.