Ginger Tea Ice Cream
(4-6 servings)
1 pack of double cream (sweet)
1/2 cup of sugar
5 teaspoons of black tea
2 egg yolks
2 egg whites
1/2 teaspoon ground ginger
1 teaspoon of rum extract

One day in advance boil the cream with 2 teaspoons of sugar in a pot. Add the tea and let it simmer for about 5 minutes. Filter the cream. Separate two yolks into a bowl and add a spoon of the cream. Stir rapidly. Add the yolks to the bowl with the cream and continue to stir until you get an even color. Refrigerate over night. In the morning, take out the bowl and let it reach room temperature for about one hour. Mix the egg whites and the remaining sugar. Mix the cream with the ginger and rum extract and combine. Stir rapidly. Freeze for about 3 hours and serve.