Egg Recipe

This unique dessert combines the rich, earthy flavor of strong Irish breakfast tea with the tropical sweetness of coconut and the bright acidity of lemon. It starts as a smooth, custard-like base made from egg yolks and sugar, thickened gently over a double boiler. The mixture is then lightened with beaten egg whites and whipped cream before being frozen. Finely chopped coconut is stirred in just before the dessert sets, adding a delightful texture. This refreshing treat is perfect for summer gatherings or as a sophisticated end to a heavy meal. It offers a complex flavor profile that balances sweet, savory, and citrus notes in every bite.

Cooking Method: Boiling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 431.4

Dietary: Gluten-free, Vegetarian

Description

This unique dessert combines the rich, earthy flavor of strong Irish breakfast tea with the tropical sweetness of coconut and the bright acidity of lemon. It starts as a smooth, custard-like base made from egg yolks and sugar, thickened gently over a double boiler. The mixture is then lightened with beaten egg whites and whipped cream before being frozen. Finely chopped coconut is stirred in just before the dessert sets, adding a delightful texture. This refreshing treat is perfect for summer gatherings or as a sophisticated end to a heavy meal. It offers a complex flavor profile that balances sweet, savory, and citrus notes in every bite.

Ingredients

1 C. coconut finely chopped
2 T. grated lemon rind
1 1/3 Cups tea concentrate (made from The Coffee Shoppe Irish Breakfast tea)

Directions

1
Brew strong Irish Breakfast tea and reduce to a concentrate if not pre-made.
2
Allow the tea concentrate to cool completely to room temperature.
3
In a bowl, beat egg yolks with sugar and a pinch of salt until pale and thick.
4
Slowly pour the cooled tea concentrate into the egg yolk mixture while whisking constantly.
5
Cook the mixture in a double boiler, stirring continuously, until it thickens enough to coat the back of a spoon.
6
Remove from heat and let the custard base cool completely.
7
Fold in the grated lemon rind and any lemon juice required for balance.
8
In a separate clean bowl, beat egg whites until stiff peaks form, then gradually beat in the remaining sugar.
9
Whip cream in another bowl until it holds soft peaks.
10
Gently fold the beaten egg whites into the cooled tea custard.
11
Fold the whipped cream into the mixture until combined.
12
Pour the mixture into a freezer-safe container and freeze until semi-frozen.
13
Once semi-frozen, stir in the finely chopped coconut evenly.
14
Return to the freezer and freeze until firm, at least 4 hours or overnight.
15
Serve scooped into bowls or glasses.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 431.4kcal

% Daily Value *
Total Fat 32.9g51%
Saturated Fat 21.6g108%
Cholesterol 65.6mg22%
Sodium 80.5mg4%
Total Carbohydrate 9.8g4%
Dietary Fiber 4.0g16%
Sugars 3.9g
Protein 25.3g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tea ice cream, coconut dessert, lemon zest, egg custard, irish breakfast tea, whipped cream, summer treat, frozen dessert, citrus flavor, homemade ice cream, dessert recipe, tea concentrate, coconut flakes, lemon rind, cream dessert, refreshing, sweet treat, frozen custard, tea infusion

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-99/