Earl Grey Ice Cream
Earl Grey Ice Cream is a luxurious, creamy dessert infused with the aromatic flavors of Earl Grey tea, which is made from black tea and bergamot oil. The result is a refined, velvety ice cream that’s perfect for any occasion, offering a perfect balance between subtle bitterness and sweet creaminess. This homemade treat is a delightful alternative to classic ice creams, bringing sophistication and unique flavors to your dessert repertoire.
Equipment
- 1 Medium saucepan (for infusing the cream and making the custard)
- 1 Fine-mesh sieve (to strain the tea leaves and custard)
- 1 Whisk (for egg yolks and sugar)
- 1 Medium mixing bowl (for egg yolks and sugar mixture)
- 1 Ice cream maker (for churning)
- 1 Airtight Container (for freezing the ice cream)
Ingredients
- 1 ½ cups 360 ml Heavy cream
- 1 cup 240 ml Whole milk
- ¾ cup 150 g Granulated sugar
- 5 Large egg yolks
- 3 tablespoons about 5-6 g Earl Grey tea leaves (or 3 tea bags)
- 1 teaspoon 5 ml Vanilla extract (optional)
Instructions
Infuse the Cream and Milk:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until warm but not boiling. Add the Earl Grey tea leaves (or tea bags) and steep for 5-7 minutes, stirring occasionally. Taste the infusion to ensure it’s flavorful enough. Once it’s infused, strain out the tea leaves or remove the tea bags.
Make the Custard Base:
- In a mixing bowl, whisk the egg yolks and sugar until the mixture becomes light and pale. Slowly add a small amount of the warm tea-infused cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens and reaches 170°F (77°C) or coats the back of a spoon.
Chill the Custard:
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Let it cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
Churn the Ice Cream:
- Once the custard has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes until the mixture reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container, pressing a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours or overnight to allow it to firm up.
Serve:
- Scoop the ice cream into bowls or cones, and enjoy the fragrant, creamy goodness of homemade Earl Grey Ice Cream.
Notes
- Tea Strength: Adjust the steeping time to your liking. For a stronger Earl Grey flavor, steep the tea for a little longer (up to 10 minutes), but be cautious of over-steeping, as this can make the ice cream taste bitter.
- Egg-Free Option: You can make a version of this ice cream without eggs, but it may not be as rich and creamy. Replace the egg yolks with cornstarch (about 1 tablespoon) and use a custard-style base made without eggs.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes for the first few hours to break up ice crystals and help it freeze evenly.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks for optimal freshness.