Orange Pekoe Tea Ice Cream

Preparation info

  • Difficulty


  • Makes

    1 gallon

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Try this distinctive company dessert


  • c. milk, scalded
  • 6 whole cloves
  • 1 tblsp. grated orange peel
  • 2 tblsp. orange pekoe tea
  • 1 envelope unflavored gelatin
  • c. cold water
  • ¼ tsp. salt
  • ¾ c. sugar
  • 4 egg yolks, slightly beaten
  • ¾ c. honey
  • 4 egg whites, stiffly beaten
  • 3 c. light cream


  • Scald milk with cloves and orange peel. Add tea; let stand 5 to 8 minutes over hot water.
  • Soften gelatin in water.
  • Strain milk; return to double boiler top. Add salt, sugar and egg yolks, which have been mixed with some hot milk. Cook, stirring constantly, until thickened.
  • Remove from heat, add softened gelatin; blend thoroughly. Add honey. Cool.
  • When cold, fold in egg whites and cream. Pour into freezer can; fill only two thirds full to allow for expansion. Freeze and ripen by basic directions (see “How to Freeze and Ripen Ice Cream”).