Ingredients
Check off as you cook.
Method
- Warm the milk and cream in a heavy saucepan until steaming but not boiling.
- Whisk the egg yolks with the sugar and salt until pale and thickened.
- Temper the yolks: whisk a ladleful of the hot dairy into them, then pour that back into the pan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon — 170 to 175°F. Do not let it boil, or the yolks will scramble.
- Strain into a clean bowl, then stir in the teaberry extract, the vanilla, and the food coloring. The pink is cosmetic, but it is what people expect of teaberry.
- Chill completely, at least four hours or overnight, then churn in an ice cream maker and freeze until firm.
Sources
The proportions are the ones the Pennsylvania Milk Marketing Board published, credited there to a Schuylkill County native; that source prints its ingredients without a method. The cooked-custard procedure below is our own, and the safety note's chemistry comes from the second source.
- Pennsylvania Milk Marketing Board — "Teaberry Ice Cream: A Keystone Classic" (Carol A. Hardbarger); the published ingredient proportions for one and one-half quarts, credited there to a Schuylkill County native and traced by the board to A Coalcracker in the Kitchen, June 17, 2019 · 2019 License: reference
- PubChem (NIH National Library of Medicine), Methyl Salicylate, CID 4133 — the salicylate toxicity behind the safety note: "as little as 4 mL (4.7 g) of methyl salicylate may be fatal in children"; "a common pediatric poison" License: public-domain
Coal Region recipes · schuylkillhub.com/food/recipes/teaberry-ice-cream