Ingredients

8 oz. cream cheese, at room temperature

1/4 cup granulated white sugar

1 tsp pure vanilla extract

1 cup heavy whipping cream

3 T Well steeped tea

3 egg yolks

Preparation

  1. Steep one in the 3 tablespoons of water.
  2. Place the cream in a sauce pan and bring it to a scald.
  3. Place the teabag and sugar into the cream and mix occasionally until all of the sugar is dissolved.
  4. Let both the tea and the cream steep for at least an hour, preferably overnight. (Remove the tea bags before the next step!)
  5. Put water into the bottom of a double boiler and start it heating without the top part of the pan in place.
  6. Place the cream cheese and sugar into the bowl of your food processor or blender right near the stove.
  7. Into the top pan of the double boiler, whisk egg yolks, vanilla, and tea.
  8. Put the pan onto the double boiler and whisk constantly until the contents are a light yellow foam. (About 5 minutes.)
  9. Pour the warm cooked egg yolks and tea into your blender or food processor and immediately begin to pulse.
  10. Whip the cream in a mixer until stiff peaks appear.
  11. Slowly fold in the tea-infused cream cheese mixture.
  12. Either pour the resulting batter into a spring form pan or divide it into individual serving size ramekins.
  13. Cover and put into the freezer for 1/2 hour before serving. 2 hours in the fridge is better, but you can cheat by putting it in the freezer if you’re short on time.