Earl Grey Tea Ice Cream
This Earl Grey Tea Ice Cream is a rich, creamy, and fragrant dessert infused with the delicate citrus-floral notes of bergamot. Made with a classic custard base, it delivers a luxurious texture that melts in your mouth. Perfect for tea lovers, this homemade ice cream is a sophisticated twist on a classic treat, and it pairs beautifully with cookies, cakes, or simply on its own.
Equipment
- 1 – Medium Saucepan (for heating milk and cream)
- 1 – Mixing Bowl (for whisking egg yolks and sugar)
- 1 – Whisk (for blending ingredients)
- 1 – Fine Mesh Strainer (for straining out tea leaves and any egg solids)
- 1 – Wooden Spoon or Silicone Spatula (for stirring custard)
- 1 – Ice Cream Maker (for churning, optional)
- 1 airtight container (for storing ice cream)
- 1 – Ice Bath (Large Bowl with Ice & Water) (for quick chilling)
Ingredients
Base Ingredients:
- 1 ½ cups 360ml whole milk
- 1 ½ cups 360ml heavy cream
- 4 Earl Grey tea bags or 2 tbsp loose-leaf Earl Grey tea
- ¾ cup 150g granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Optional Add-Ins:
- ¼ tsp dried lavender for a floral touch
- ½ cup dark chocolate shavings for a decadent twist
- 1 tsp orange zest to enhance the citrusy bergamot flavor
Instructions
Step 1: Infuse the Milk with Earl Grey
- In a medium saucepan, combine whole milk and heavy cream over medium heat.
- Add Earl Grey tea bags (or loose-leaf tea in a tea infuser).
- Heat the mixture until just steaming (do not boil).
- Remove from heat, cover, and let steep for 10–15 minutes for a strong tea infusion.
- Strain the milk to remove tea leaves, squeezing out excess liquid.
Step 2: Prepare the Custard Base
- In a separate bowl, whisk egg yolks and sugar until the mixture is pale and slightly thick.
- Slowly pour ½ cup of the warm tea-infused milk into the egg mixture while whisking constantly to temper the eggs.
- Gradually whisk in the remaining warm milk.
Step 3: Cook the Custard
- Pour the mixture back into the saucepan and heat over low-medium heat, stirring constantly.
- Cook until the custard thickens and coats the back of a spoon (about 170–175°F / 77–80°C). Do not boil.
- Remove from heat and stir in vanilla extract and a pinch of salt.
Step 4: Chill the Custard
- Strain the custard through a fine mesh strainer into a clean bowl.
- Place the bowl over an ice bath and let it cool to room temperature.
- Cover and refrigerate for at least 4 hours (or overnight for best results).
Step 5: Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes).
- Once churned, transfer to an airtight container and freeze for at least 4 hours to firm up.
Step 6: Serve and Enjoy
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Serve plain or with cookies, berries, or a drizzle of honey.
Notes
- For a Stronger Tea Flavor: Steep the tea for up to 15 minutes, but be careful not to overdo it, as it can become bitter.
- For a Dairy-Free/Vegan Version: Use full-fat coconut milk instead of dairy, and replace egg yolks with 1 tbsp cornstarch for thickness.
- No Ice Cream Maker? Use the no-churn method by folding whipped cream into sweetened condensed milk mixed with tea-infused cream.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks. Press a layer of parchment paper on top to prevent ice crystals.