INGREDIENTS

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  manufacturer's
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 350oF. 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.  Created by Will Greenwood, executive chef
of The Jefferson Hotel,  Washington, D.C  Recipe by: MAILING LIST 1995
Posted to recipelu-digest Volume 01 Number 442 by
ctlindab@mail1.nai.net on Jan 3, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 3515
Calories From Fat: 1253
Total Fat: 142g
Cholesterol: 1489.9mg
Sodium: 209.3mg
Potassium: 1390.5mg
Carbohydrates: 557.4g
Fiber: 17.2g
Sugar: 293.5g
Protein: 33.5g