Summers are for family fun and tasty delights … and two ways to bring them both together are by grilling and making homemade ice cream! Bigelow Tea highlights these two taste delights in July, which is National Grilling Month and National Ice Cream Month!
Grilling techniques and ice cream preferences vary based on cultural and regional tastes, and both offer countless styles and flavors. And the coolest part? Grilling and making ice cream are not just about what’s for dinner – they’re also about the journey, and making it fun for the whole family!
So enjoy these fantastic Bigelow Tea favorites. Grilling and ice cream … talk about summer perfection!
Tea Marinated Grilled Tofu
8 – 6 inch wooden skewers
1 – 14 oz. package extra firm tofu
3 Bigelow®Green Tea with Pomegranate Tea Bags
3 Bigelow® Earl Grey Tea Bags
2 cups hot water
½ teaspoon salt, plus additional for sprinkling
1 tablespoon honey
1 medium zucchini, cut into 1 inch rounds
8 Baby Bella mushrooms, cleaned (about 8 oz.)
2 tablespoons canola oil (for brushing)
Non-stick grill spray
Yield: Serves 4
Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes.
First, set wooden skewers in water and allow to soak for approximately 30 minutes.
Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes.
In large bowl, combine hot water and tea bags and steep for 5-7 minutes.
Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved.
Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes.
Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt.
Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust.
Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate.
Remove from grill and serve hot.
Vanilla Caramel Tea Ice Cream
1 ¾ cups (409mL) whole milk
6 Bigelow®Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar
Yield: 1 1/2 quarts
*This recipe is delicious using any of our Bigelow products. Other suggested flavors are: Constant Comment®, Vanilla Chai, Plantation Mint, French Vanilla, or Spiced Chai.
Requires Ice Cream Maker
In a small saucepan, combine ½ cup (125mL) milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove, and discard.
In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.
Pour into ice cream maker and follow manufacturer instructions.