Early Grey Tea is loved for its subtle floral flavors that pair exquisitely with cream. Ice cream is the ideal next step in enjoying this beloved tea.
On the Ingredients
- Earl Grey is black tea leaves mixed with bergamot oil, which comes from a citrus fruit similar to Meyer lemons. It has a distinct floral, citrusy flavor and aroma. It’s delicious as is or served with milk. Earl Grey also makes for a great iced tea.
Earl Grey Ice Cream
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesResting time
12
hoursTotal time
12
hours40
minutesEarly Grey Tea is loved for its subtle floral flavors that pair exquisitely with cream. Ice cream is the ideal next step in enjoying this beloved tea.
Ingredients
1 1/2 cups milk
3 tbsp loose leaf Earl Grey tea
2/3 cup sugar OR 1/2 cup monkfruit sweetener for sugar-free (see note)
2 tbsp potato starch
1/8 tsp salt
3 large egg yolks
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
- Needed equipment
ice cream maker
instant-read thermometer
Directions
- In a heavy-bottomed 2-quart saucepan, heat the milk and tea leaves just to a simmer. Remove from heat, cover, and let stand for 10 minutes.
- Strain into a 2-cup glass measure, pressing the tea leaves to extract all the flavor; add a little more milk, if needed, to bring it back up to 1 1/2 cups.
- Discard tea leaves, return milk to a saucepan and bring it back to a simmer.
- In a bowl, whisk together sugar, potato starch, and salt. Whisk in the egg yolks and just a little of the cream until the mixture is smooth. Whisk hot milk into the egg mixture, then pour the mixture into the saucepan.
- Over medium-low heat, constantly stir until mixture begins to thicken and registers 160 to 170° on an instant-read thermometer, about 10 minutes; do not let it boil.
- Stir in cream. Strain custard into a medium bowl and whisk in vanilla extract. Cover and refrigerate until well chilled, at least 8 hours or overnight.
- Assemble your ice cream maker. While it is running, pour the chilled mixture through the spout.
- Let mix until thickened, about 20 minutes. Transfer the soft ice cream to a freezer-safe airtight container, and place it in the freezer for at least 4 hours.
- Note: If you’re making the recipe sugar-free, you will want to freeze for two hours before serving. Sugar prevents ice cream from freezing solid, so the monk fruit version will freeze much harder after two hours.
