July 19, 2015

Earl Grey Ice Cream


I'm not a huge fan of iced tea. Tea in ice cream form? Absolutely! That's something I can 100% get on board with.

First time I tasted it, I was very dubious simply because I knew iced tea wasn't for me. 

I would feel so dumb now if I'd never tried it! Like a limb was missing or something less dramatic than that. 


A pal, Mattie, brought me to an ice cream truck in Williamsburg, BK called Van Leeuwen to get ice cream at the beginning of then summer. She ordered her absolute fave-the earl grey tea flavor and (obviously) I tasted it! 

So. Damn. Good. I had ice cream envy. 

Yeah, my salted caramel ice cream was the most delicious salted caramel ice cream I've ever had but it was no earl grey. 

So. With my new obsession the only thing to do was make my own batch of ice cream and have it in the freezer at home. Yes, dangerous I know! But, when there are 5 people living in your house a batch of ice cream doesn't last too long! Which is probably a good thing! 



One of the best things about this recipe? It's very easy to make! 

The plain ice cream base recipe of double cream, milk, eggs, salt and sugar is my go to ice cream recipe. No matter what flavor I'm making, I will start with this base and tweak the recipe as needs. 

All this recipe needed? Some earl grey tea bags! You could also use loose tea if you wanted-just make sure to strain it really well. 

Once you make and taste this ice cream, your life will be forever changed. And that is not an exaggeration! It's unforgettable. I crave it. 

It's incredible creamy with the most beautiful floral and citrus flavors. 

For reals, if you have an ice cream machine whip it out and make a batch of this. You will not hate me for it! 

Enjoy,

Holly, x



Combine the full fat milk and double cream in a medium pot and add in the 4 earl grey tea bags. 


Scald the mixture by bringing just to the boil.


Remove from the heat and allow to infuse for 15 minutes. 


Whisk the egg yolks and caster sugar together in a medium bowl until light and pale. 


Place the milk and cream mixture back on the heat and bring back just to the boil. 

Strain, squeezing all the liquid from the tea bags.


Pouring slowly and whisking quickly, pour the hot milk mixture into the egg mixture-making sure not to scramble the eggs. 

Pour back into the pot and place over a low to medium heat.

Cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This should take approx 2-4 minutes.

Strain into a clean bowl and allow to cool completely before placing in the fridge for at least 4 hours or overnight before churning.  


Churn and freeze the ice cream according to the manufactures instructions. 


Recipe,

500ml Full Fat Milk
250ml Double Cream
4 Earl Grey Tea Bags
170g Caster Sugar
4 Egg Yolks
Pinch Salt

Combine the full fat milk and double cream in a medium pot and add in the 4 earl grey tea bags. 
Scald by mixture by just bringing up to the boil.
Turn off the heat and allow to infuse for 15 minutes. 
Whisk the egg yolks and caster sugar together in a medium bowl until light and pale. 
Place the milk and cream mixture back on the heat and bring just to the boil. 
Strain, squeezing all the liquid from the tea bags. 
Pouring slowly and whisking quickly, pour the hot milk mixture into the egg mixture-making sure not to scramble the eggs. 
Pour back into the pot and place over a low to medium heat.
Cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon-approx 2-4 minutes.
Strain into a clean bowl and allow to cool completely before placing in the fridge for at least 4 hours or overnight. 
Churn and freeze the ice cream according to the manufactures instructions. 

1 comment:

  1. Try this delicious ice cream with fresh strawberries. A marriage made in heaven! About the only way I would have Earl Grey. Funny that.

    ReplyDelete