Earl Gray Ice Cream
Earl Grey Ice Cream is a sophisticated and indulgent frozen treat made with the aromatic flavors of Earl Grey tea. This creamy, homemade dessert captures the essence of bergamot and smooth vanilla, creating a dessert that is both refreshing and luxurious. With only a few simple ingredients, you can easily whip up this ice cream at home and enjoy a delightful, tea-infused frozen dessert.
Equipment
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Fine-mesh sieve – 1
- Ice cream maker – 1 (optional)
- Spatula (1)
- Storage container (for freezing) – 1
Ingredients
- 2 cups 480 mL Heavy cream
- 1 cup 240 mL Whole milk
- ¾ cup 150 g Granulated sugar
- 5 Large egg yolks
- 4 tbsp 8 g Loose-leaf Earl Grey tea (or 2-3 bags)
- 1 tsp 5 mL Vanilla extract (optional)
- Pinch of salt – to taste
Instructions
Infuse the Cream:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium-low heat, stirring occasionally, until the mixture begins to steam. Add the Earl Grey tea (either loose-leaf or tea bags) and let steep for 15-20 minutes. Once done, strain the mixture to remove the tea leaves or tea bags.
Make the Custard Base:
- In a separate bowl, whisk the egg yolks and granulated sugar together until pale and thickened. Gradually pour the warm tea-infused milk and cream mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.
Cool and Chill:
- Strain the custard into a clean bowl and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to chill completely.
Churn the Ice Cream:
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until the mixture thickens to the consistency of soft serve.
Freeze:
- Transfer the churned ice cream to an airtight container and freeze for 4-6 hours, or until fully set.
Serve:
- Scoop the Earl Grey ice cream into bowls or cones and enjoy!
Notes
- No Ice Cream Maker: If you don’t have an ice cream maker, you can freeze the custard in a shallow dish and stir it with a fork every 30 minutes for about 3-4 hours to break up ice crystals and achieve a smooth texture.
- Custom Flavor Add-ins: Feel free to experiment by adding honey, lavender, or lemon zest to elevate the flavor.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for a few minutes before serving for easier scooping.