Tea and pie...Oh My!

Mid week and the room is filled with the lovely scent of apples, pecans and Earl Grey Tea. This is a soothing combination in a way that you might not ever expect. Here is my recipe for Apple Crisp topped with  an Earl Grey Tea Ice cream that is textured with a lovely Fudge Meringue. When you bite into this you get a warm dose of sweet apples and subtle pecan crunchy goodness topped with the tawny flavor of tea and chocolate cotton candy nuances. Enjoy!

Apple Crisp

Peel 6 Golden apples and cut into slices or chunks
Add 1 tsp cinnamon
1 tsp nutmeg
1/2 cup of sugar
2 Tbl of butter
2 Tbl flour mix well.

In a separate bowl combine
1 cup of rolled oats
1/4 cup of chopped pecans
1/2 cup of brown sugar
1/4 cup flour
1.4 cup butter melted
mix well

Place first ingredients with apples in a greased baking dish. Place second ingredients over the top of the apples. Bake in 350 degree oven for 30-45 minutes or until bubbly. Apples should be soft and topping should be crisped.

Earl Grey Tea Ice cream ( ice cream maker required for this recipe) (Prepared 24 hours before making ice cream).

In a saucepan heat ingredients slowly to a boil. Turn down heat and simmer for 30 minutes.
2 cups of half n half
2 cups of heavy cream
1 vanilla bean split
3-4 earl grey tea bags

In a separate dish combine (whisk or use mixer)
2 large eggs
3 large egg yolks (save egg whites)
3/4 cup sugar
1/4 cup of honey
Mix until mixture is smooth and pale yellow in color.

After cream mixture has simmered for 30 minutes remove tea bags and vanilla bean. Ladle some of the hot mixture into egg mixture stirring or mixing constantly repeat until mixture is tempered. Pour ingredients back into pan over medium heat continue to cook until mixture is thick enough to coat the back of a spoon. Transfer to a container and chill fully (usually until the next day for best results). Pour into ic cream maker and follow instructions for machine (usually 30 minutes).

Take the egg whites that you saved and mix well with a mixer. Add 1/4 tsp of cream of tartar. Slowly add 3/4 cup of sugar until stiff peaks are formed. Add fudge ( I bought a jar of this from the store) and mix through. Place on a greased sheet or cupcake tin and bake until golden. After you make the ice cream fold in the meringue and place back in the freezer for 2 hours.

Tools of the Trade

My mixer is my favorite appliance! You can literally make so much with this and it takes out the effort. Having an ice cream maker has also been so amazing. Homemade ice cream is irrefutably better than store bought!