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How to make Black Tea Ice Cream

It might be raining this week, but with the temperatures set to soar again, we wanted to share something special from our friends & partners Smoke & Salt in South London. 

Smoke & Salt‘s incredibly talented pastry chef Lisa wanted to create a dessert inspired by an American classic - the combination of Iced tea & lemonade known as an Arnold Palmer. That’s where we come in! Lisa decided on roasted rhubarb, iced lemon drizzle cake, black tea ice-cream and lemon gel. 

We’ve managed to get hold of a copy of the ice-cream recipe which uses our

To make your own you will need:

  • 525g Milk
  • 150g Double Cream
  • 15g Brockley Breakfast Tea
  • 120g Sugar
  • 40g Custard Powder
  • Pinch of Salt
  • An ice-cream maker 



  1. Place the milk, cream and tea leaves in a pan and bring up to a simmer, turn the heat off and allow the tea to infuse into the liquid for 30 minutes.
  2. Place the sugar, custard powder and salt in a bowl and combine with a whisk. Pour the milk and cream mixture through a sieve into the bowl with the dry ingredients to remove the bigger tea leaves
  3. Whisk the mixture together until there are no lumps, pour everything back into the pan and place onto a medium-low heat.
  4. Stir the mixture with a spatula in a figure of eight motion until the ice cream base has reached 80 degrees celsius and thickened up.
  5. Pour the mixture into a container, cover, and allow to fully cool before churning in an ice cream machine.

If you don’t fancy making your own, visit Smoke & Salt and let us know what you think!



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