{"id":159,"date":"2017-06-22T12:02:16","date_gmt":"2017-06-22T19:02:16","guid":{"rendered":"http:\/\/icecreamtravelguide.com\/blog\/?p=159"},"modified":"2017-06-20T15:08:33","modified_gmt":"2017-06-20T22:08:33","slug":"pur-eh-ice-cream","status":"publish","type":"post","link":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/22\/pur-eh-ice-cream\/","title":{"rendered":"Pur-eh Ice Cream"},"content":{"rendered":"

Written in September 2012<\/i><\/p>\n

At Chinese restaurants during our childhood, my sister and I consistently refused to drink tea. We were the fussy Americans<\/i> that demanded icy glasses of water\u2014happily gulping a cold liquid that traditional Chinese believed to upset the yin and yang of the body. Sympathetic servers discreetly discounted the table of tea tax (at dim sum, each diner is charged $1 for tea)\u2014a simple mark on our check that there were only 4 diners when there were 6 warm bodies cowered around a lazy susan.<\/p>\n

Of course, my taste as I grew up changed<\/a> and pur-eh tea reminded me of dim sum. The memories of my parents getting the sweet dishes for my sister and me\u2014the pork buns, the egg tarts, the fruit jelly dishes. These were the memories of being in a crowded restaurant where numbers were called in the waiting room, but we were special because they us by name. Dim sum, to me, was my experience of being Chinese…and American\u2014it was at dim sum that I got a taste of how life was like in Hong Kong contrasting my desire to be Americanized.<\/p>\n

A few years ago, during a tour in Saigon by motorbike, I demanded that my guide take me to a tea shop (after a disappointing visit to a market filled with useless touristy trinkets and the never-ending stench of mothballs). There at a tea shop, I set upon buying the tea so reminiscent of my childhood. The nutty and earthy flavor immediately recalls moments where the Cantonese voices somehow seem louder than any voice I could remember. So on this day, I decided to make ice cream with what I had in my cupboard which was the tea from Vietnam.<\/p>\n

Interestingly, this tea tasted a lot like chocolate. With the inherent nuttiness of the tea and contrasted with cream (not common for pur-eh), it was a rich flavor that some tasters thought that it was chocolate!<\/p>\n

\"Pur-eh<\/p>\n

Recipe<\/h3>\n

Ingredients<\/h4>\n

2 cups whole milk
\n1 cup heavy cream
\n1\/2 cup pur-eh leaves (the tea leaves)
\n1 cup sugar
\n6 egg yolks<\/p>\n

Method<\/h4>\n

In a medium pot, heat the milk and heavy cream until simmering over medium heat. Remove from heat. Steep the tea leaves in the mixture for at least an hour. Strain out the tea leaves. Strain out once more if any major leaves remain (or leave a bit to give the ice cream hint of the tea within). Back in the medium pot, combine the steeped mixture and sugar. Heat until simmering. Then turn off heat.<\/p>\n

In a separate large bowl, whisk the egg yolks. Temper the egg yolks by pouring one cup at a time of the warmed mixture. Whisk after every cup. Return the contents into the pot and place over medium heat. Stir frequently. The custard will thicken. Remove from heat when the mixture coats the back of a spoon.<\/p>\n

Chill completely overnight in the refrigerator. Churn in an ice cream maker based on the manufacturer\u2019s instructions.<\/p>\n","protected":false},"excerpt":{"rendered":"

Written in September 2012 At Chinese restaurants during our childhood, my sister and I consistently refused to drink tea. We were the fussy Americans that demanded icy glasses of water\u2014happily gulping a cold liquid that traditional Chinese believed to upset the yin and yang of […]<\/p>\n","protected":false},"author":1,"featured_media":161,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/IMG_7308.jpg?fit=3648%2C2736&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8PMSr-2z","jetpack-related-posts":[{"id":129,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/18\/darjeeling-ice-cream\/","url_meta":{"origin":159,"position":0},"title":"Darjeeling Ice Cream","date":"June 18, 2017","format":false,"excerpt":"When I traveled alone in Europe last February, every morning I started the day with tea. It became a ritual. Every day I woke up and declared, \"TEA! PLEASE!\" Now mind you, I never needed a caffeine fix in the morning. Typically, I rolled down to the office usually awoken\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/IMG_7247.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":365,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/08\/14\/green-tea-asian-pear-sorbet\/","url_meta":{"origin":159,"position":1},"title":"Green Tea Asian Pear Sorbet","date":"August 14, 2017","format":false,"excerpt":"\"Asian pears!\" my friend's boyfriend declared. While pondering what produce to buy for a flavor for a belated Chinese New Year dinner, I spotted my friend and her boyfriend roaming through the farmers market. I described my predicament. An Asian flavor that used local produce. So no mango, no dragonfruit,\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_0208.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":109,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/15\/thai-iced-tea-ice-cream\/","url_meta":{"origin":159,"position":2},"title":"Thai Iced Tea Ice Cream","date":"June 15, 2017","format":false,"excerpt":"When I first visited Thailand, I learned the ease of making Thai iced tea in cooking class. To my surprise, the concept consisted of tea flavored with various milk...and dye. DYE. The natural tea itself did contain a reddish hue. In fact, the comforting orangey red was completely artificial. When\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"Thai Iced Tea Ice Cream","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/14572398604_c88c5efdd8_b.jpg?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":313,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/29\/steep-creamery-tea\/","url_meta":{"origin":159,"position":3},"title":"STEEP Creamery & Tea","date":"July 29, 2017","format":false,"excerpt":"Thai ice cream rolls. Or simply put, ice cream mixture poured onto a cold surface and rolled with a metal spatula to make ice cream. We have to talk about something. When I was in Taiwan, a local took me to a hot pot restaurant. In her halting English, she\u2026","rel":"","context":"In "Ice Cream Shop"","img":{"alt_text":"Taking photos of steep ice cream","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/07\/20170715_230609-e1500849039317.jpg?fit=1200%2C1137&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":79,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/12\/carrot-ginger-ice-cream\/","url_meta":{"origin":159,"position":4},"title":"Carrot Ginger Ice Cream","date":"June 12, 2017","format":false,"excerpt":"When I was in Berlin, my local friends took me to a Vietnamese restaurant in Mitte. There was the standard Westernized Vietnamese food...but it was the tea that gripped me in delight. Somehow I had missed this kind of tea in Vietnam. There were three kinds\u2014with fresh jasmine blossoms, ginger,\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/Carrot-ooty.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":299,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/25\/guava-ice-cream\/","url_meta":{"origin":159,"position":5},"title":"Guava Ice Cream","date":"July 25, 2017","format":false,"excerpt":"After traveling through Asia, guavas (along with dragonfruit) are what I miss the most. The guavas abroad (especially in tropical areas) are large, crunch, sweet, and slightly sour. 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