The Republic of Tea is sponsoring today’s post. In exchange for sharing this unique #AppleWeek recipe, I received a tin of hot apple cider tea bags. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about The Republic of Tea or CLICK HERE to enter the amazing #AppleWeek Giveaway.

This tea-infused ice cream is one seriously amazing, buttery, frozen, hot apple cider, sweet, dreamy experience. Just imagine hot apple cider tea with a touch of butter, the perfect sweetness, and a whole lot of cream. Now imagine it frozen. I guarantee you won’t be able to put your spoon down. You may even find yourself licking the bowl.

This might possibly be the best ice cream I’ve ever tasted. Seriously, I can’t even begin to describe its over-the-top, drool-inducing, unforgettable amazingness. And this is coming from the girl who lives, dies, and swears by mint chocolate chip ice cream. When it comes to making ice cream, I love to try out all sorts of unique and daring flavors, however, when it comes to eating ice cream, I pretty much always go for the same ol’ same ol’ every time. I’m a traditionalist.

The best part about this ice cream is that it’s probably one of the easiest ice cream recipes you’ll ever make as well. A few minutes on the stove, a few minutes steeping, and then just enough time to chill before churning. So easy and almost effortless. And just wait until you taste it. It’s like eating the most delicious bowl of buttery, creamy, frozen hot apple cider tea. Frozen hot apple cider tea, it may sound strange, but let me just tell you, it’s definitely something you need to try.

Ingredients:

• 2 Tablespoons Unsalted Butter
• 1 Cup Light Brown Sugar
• 2 Cups Heavy Whipping Cream
• 1/4 Teaspoon Kosher Salt
• 6 Hot Apple Cider Tea Bags
• 1 Cup Whole Milk

Directions:

1. Place the butter and brown sugar in a medium saucepan over medium heat; stir constantly until the butter is melted.
2. Add the heavy whipping cream and salt; cook for 5 minutes or until the mixture is hot.
3. Turn off the heat and add the tea bags. Allow the mixture to steep for 15 minutes.
4. Discard the tea bags and add the milk to the mixture.
5. Allow the mixture to cool and then refrigerate it for at least 4 hours before churning.
6. Churn the ice cream 20 to 30 minutes, or until ice cream consistency is reached.
7. Spoon into a freezer-safe container and freeze for at least 4 hours before serving.

Suggestions:

• When the mixture cools, a skin will develop on top because of the butter and cream in this recipe. This will not hurt anything. Do not discard it because it adds tons of flavor.
• For some odd reason, this particular ice cream took a little bit longer to churn than expected. It is also on the softer side. I suggest you freeze the ice cream for at least 4 hours before serving it, to give it a chance to firm up.
• You can use whatever variety of flavored tea bags you have for this recipe, however, the hot apple cider tea bags are really quite amazing.

Improvements:

• Add a little bit of vanilla to the ice cream mixture before churning.
• Garnish the ice cream with a little bit of ground cinnamon before serving.
• Drizzle caramel sauce over the ice cream for an extra special treat.
• Serve with this Jewish Praline Pecan Apple Cake.
• CLICK HERE to check out all of our other delicious ice cream recipes.

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Buttery Apple Cider Tea-Infused Ice Cream

Ingredients:

• 2 Tablespoons Unsalted Butter
• 1 Cup Light Brown Sugar
• 2 Cups Heavy Whipping Cream
• 1/4 Teaspoon Kosher Salt
• 6 Hot Apple Cider Tea Bags
• 1 Cup Whole Milk

Directions:

1. Place the butter and brown sugar in a medium saucepan over medium heat; stir constantly until the butter is melted.
2. Add the heavy whipping cream and salt; cook for 5 minutes or until the mixture is hot.
3. Turn off the heat and add the tea bags. Allow the mixture to steep for 15 minutes.
4. Discard the tea bags and add the milk to the mixture.
5. Allow the mixture to cool and then refrigerate it for at least 4 hours before churning.
6. Churn the ice cream 20 to 30 minutes, or until ice cream consistency is reached.
7. Spoon into a freezer-safe container and freeze for at least 4 hours before serving.

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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.

There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.

Make sure to check out all of the other great #AppleWeek recipes below.

• Apple Pie Ice Cream by Seduction in the Kitchen
• Apple Snickerdoodles by Culinary Adventures with Camilla
• Apple Vanilla Oatmeal Cookies by Savory Moments
• Buttery Apple Cider Tea-Infused Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Caramel Apple S’Mores by Palatable Pastime
• Cider Tea Infused Apple Cinnamon Rolls by Cindy’s Recipes and Writings
• Cozy Apple Cupcakes with Easy Salted Caramel Cream Cheese Frosting by Cooking with Carlee
• Easy Apple Strudel by Cookaholic Wife
• Homemade Apple Cider by Tip Garden
• Overnight Cinnamon Apple Oats by A Day in the Life on the Farm
• Pork & Apple Burgers by Kate’s Recipe Box
• Savory Apple Sausage Balls by Who Needs a Cape?