Earl Grey Ice Cream
Earl Grey ice cream is a creamy, custard-based frozen dessert flavored by steeping loose-leaf or bagged tea directly in warm cream. The bergamot in the tea gives the finished ice cream a lightly floral, citrusy edge. From start to frozen scoop, allow around 6–8 hours including chilling and churning.
Equipment
- Medium saucepan
- Mixing Bowls
- Whisk
- Ice Cream Maker
- Fine Mesh Sieve
Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk fresh
- 0.75 cup granulated sugar
- 5 pieces Earl Grey tea bags high-quality, loose-leaf is optimal
- 5 pieces egg yolks room temperature
- 1 teaspoon vanilla extract pure
Instructions
- Prepare the Base: In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Add 0.75 cup of granulated sugar and whisk over medium heat until the sugar dissolves. The mixture should be smooth and not gritty.
- Infuse the Flavor: Lower the heat and add 5 pieces of Earl Grey tea bags to the mixture. Allow them to steep for about 5 minutes, stirring occasionally, until the aroma is pronounced. Remove the tea bags, ensuring they've given their maximum flavor without tearing.
- Egg Yolks: In a separate mixing bowl, whisk together 5 large egg yolks. Gradually pour a small amount of the warm cream mixture into the yolks, whisking constantly to temper them.
- Cook the Custard: Return the yolk mixture back into the saucepan over medium-low heat. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Do not boil.
- Strain and Cool: Remove from heat, and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in 1 teaspoon of vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker, and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze until firm, about 4 hours.
Notes
Tammy’s Tips:
- For a twist, try adding a splash of lavender extract for a floral note.
- Swap whole milk with almond milk for a dairy-free version and use a coconut cream base.
Nutrition
Calories: 395kcalCarbohydrates: 29gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 38mgPotassium: 139mgSugar: 29gVitamin A: 1244IUVitamin C: 0.5mgCalcium: 104mgIron: 0.1mg
Tried this recipe?Rate This Recipe!
