Earl Grey Tea Ice Cream Recipe
This easy Earl Grey Tea Ice Cream Recipe combines cream, milk, eggs, sugar, and Earl Grey tea into a silky, tea-infused ice cream.
Equipment
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowls
- Ice cream maker
- Airtight freezer-safe container
- Rubber spatula
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 Earl Grey tea bags or 2 tablespoons loose-leaf Earl Grey
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Optional additions:
- 1 teaspoon bergamot extract use sparingly
- 1 tablespoon honey for added depth
Instructions
Step 1: Warm and Infuse the Dairy
- In a saucepan, combine the heavy cream and whole milk. Heat gently over medium-low until steam appears. Remove from heat, add the Earl Grey tea, cover, and let steep for 15 minutes to infuse flavor without bitterness.
Step 2: Prepare the Custard Base
- In a bowl, whisk the egg yolks and sugar until pale and slightly thick. This step ensures a smooth, creamy ice cream texture.
Step 3: Temper the Eggs
- Slowly pour the warm tea-infused cream into the egg mixture while whisking constantly. This prevents curdling and keeps the custard silky.
Step 4: Cook Until Thickened
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
Step 5: Strain and Chill
- Strain the custard through a fine mesh strainer to remove tea leaves. Stir in vanilla and salt. Chill completely in the refrigerator for at least 4 hours.
Step 6: Churn and Freeze
- Churn the chilled custard in your ice cream maker according to manufacturer instructions. Transfer to a container and freeze until firm.