Instructions: For the ice cream, bring the tea to a simmer with the cream and half-and-half. Allow the tea to steep in the mixture for 30 minutes. Beat the egg yolks with the sugar until thick and lemon colored, and the mixture forms a ribbon. Strain the tea from the liquid, and slowly beat the liquid into the yolk mixture. Place the mixture back in the saucepan, and heat over medium heat, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon. Chill, and then freeze in an ice cream freezer according to manufacturers instructions.

For the charlotte, place the cherries, orange juice, and sugar in a small saucepan and bring to a simmer. Remove from the heat, and allow to sit until the cherries are plumped and the liquid is absorbed. Heat the oven to 350F. Cut 6 rounds from slices of white bread to fit the bottom of 6 charlotte pans or individual tart pans. Dip in the clarified butter. Cut strips from the remaining white bread slices to fit around the sides of the mold. Dip them in the butter, and fit into the mold. Bake for 10 minutes, or until the bread is browned and crusty. Remove from the oven, pack in the cherry filling, and invert onto a plate. To serve, place an oval of tea ice cream next to the charlotte.

Serves 6.

Washington, D.C

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