I have tried making ice cream a few times in the past and it has never really worked out, but this time I tried making everything from scratch and, even though it took a whole day, it worked out really well! The flavours in this ice cream are beautiful, subtle and fresh, the Earl Grey comes through with it’s signature lemony bite which is lifted by the lemon zest, vanilla and the sweetness from the sugar. I think this could become a pretty go to recipe for dinner parties because even people who don’t like Earl Grey tea enjoyed this ice cream!
- 1 pint of whole milk
- 1 pint of heavy cream
- 7 Earl Grey tea bags
- 1 lemon
- 1 teaspoon of vanilla
- 1 cup of sugar
- 5 egg yokes
- In a saucepan, combine the whole milk and heavy cream. Heat liquid until it is simmering on medium heat. Once simmering, remove the saucepan from the heat and add the earl grey tea bags.
- Allow the tea bags to steep for 5-7 minutes. Stir gently. Remove the tea bags.
- In a mixing bowl, whisk the 5 egg yolks. Add the sugar to the eggs and combine.
- Cut the lemon in half and squeeze out 1 tablespoon of fresh juice and grate 1 teaspoon of lemon zest. Add both tothe egg sugar mixture and combine along with the vanilla.
- Slowly pour the milk/cream to the egg/sugar mixture, continuously stir as combining the two.Once combined, pour the liquid back into the saucepan.
- Cook the mixture on medium heat. Stir constantly until it begins to thicken to the consistences of custard.
- Pour through a fine mesh strainer into another mixing bowl. Cover the bowl in plastic wrap then refrigerate for 2 to 3 hours.
- Add the cooled mixture into your ice cream maker and follow the instructions given for the appliance. Then put ice cream in a container to freeze for another 2 hours.