The day before, heat the milk
in a pan over a low heat until
it reaches 70C on a cook’s
thermometer. Take off the heat
and add the citrus peels and
tea. Stir well and leave to infuse
for 10-12 minutes. Strain
through a sieve lined with
muslin. Weigh the infused milk to check you have 500g. If not, top up with extra milk
and stir together well. Pour it
into a medium pan and add
the cream, then gently warm
through over a low heat.
Fill a large bowl with water
and ice, then set aside.
In a small bowl, mix the egg
yolks with the sugar, carob
powder, if using, and a pinch of
salt. Slowly pour this mixture
into the pan of hot milk and
cream and mix well with a
whisk. Continue to cook over a
low heat, stirring continuously,
until the mixture reaches 82C.
Take the pan off the heat and
blend with a stick blender for a
few seconds, then pour into a
container with a lid. Cool
quickly in the ice bath. When
cold, transfer to the fridge to
chill for at least 12 hours or,
preferably, overnight.
The next day, blend again for
a few seconds, then put in an
ice cream maker and churn
according to the manufacturer’s
instructions. Transfer to the
freezer to set for 2 hours before
serving with a pinch of salt.
Recipes And Photographs Taken From Moroseta Kitchen By Giorgia Eugenia Goggi, Photographs By Maureen Evans And Letizia Cigliutti (Quadrille, £30).
