Well, here we are on the last day of Phyl’s Ice Cream Week. I hope you have been visiting the other participants for all their delicious new ice creams. I know I have. Their recipes would be the ONLY reason I would want Summer to continue. ONLY reason!!

The last day of Ice Cream Week is designated as Original so I tried to find something different. Hope you like it!!

Tea and Biscuit Ice Cream
{adapted from The Cooking Channel and Baking and Boys}

    2 cups heavy cream
    3/4 cup granulated sugar {I used 1/2 Splenda and 1/2 sugar}
    2/3 cup half and half
    1/3 cup 2% milk
    1 tablespoon vanilla extract
    pinch of salt
    5 Earl Grey tea bags {I used loose Cream Earl Grey – about 3 Tbl.}
    Cookie butter, such as Speculoos or Biscoff

Combine 1 cup of the cream, the sugar and salt in a medium saucepot and warm over medium heat until the sugar is dissolved. Add the tea bags and remaining milk, 1/2 and 1/2, and cream. Simmer over low heat, stirring occasionally, until the tea changes the mixture to a light tan color. Depending on how strong you like your tea, you may want to soak the bags in the mixture overnight in the refrigerator. {If you use loose tea, strain the mixture before churning.}Pour the hot cream and tea mixture into a medium sized bowl and set it in the ice bath. Add the vanilla and stir to combine everything. Stir the mixture every few minutes and let sit in the ice bath until cold. Chill the mixture thoroughly before churning.

Transfer into a freezer-safe container. Microwave your desired amount of cookie butter until it is warm and pourable, about 20 seconds, and then swirl into the ice cream using a spatula. Freeze before serving.

I have looked everywhere here in Podunk, USA, but there is NOT a jar of Cookie Butter To. Be. Found. And I really wanted to make this ice cream, so I researched and discovered you can actually make your own. So I did!

Spiced Cookie Butter aka Speculoos Butter{adapted from and Around My French Table by Dorie Greenspan and Chow}

{Special equipment: You’ll need both a food processor and a spice grinder for this recipe.}

    15 (4-3/4-by-2-1/2-inch) whole graham crackers (about 8 ounces)
    1/2 cup powdered sugar
    2 tablespoons packed dark brown sugar
    1 1/2 teaspoon ground cinnamon
    1 tsp ground cloves
    1 tsp ground ginger
    3/4 cup vegetable oil

    Break the graham crackers into rough 2-inch pieces and place them in a food processor fitted with a blade attachment.
    Add the powdered sugar, brown sugar, cinnamon, and nutmeg. Process until finely ground, about 1 minute. Transfer the mixture to a medium bowl and reserve the food processor (no need to wash it).
    Working in batches, grind the cracker mixture in a spice grinder until very fine. Return the powder to the food processor.
    With the motor running, slowly add the oil in a steady stream, stopping and scraping down the sides of the bowl as necessary, until the mixture is smooth, about 1 minute.
    Transfer to a container with a tight fitting lid and store at room temperature for up to 1 month. If the mixture separates, stir to recombine before serving.

    Make sure you make plenty of the Spiced Cookie Butter.

    No one will hold it against you if you eat it out of the container with a large spoon!!!!

    As much as I enjoy a good cuppa is it any wonder I made TEA ice cream?

    Wonder if I could make Tea and SCONE Ice Cream? Hhmmm!! I’ll look into that!

    But meanwhile, check out Phyl’s Stout Ice Cream