Earl grey tea ice cream recipe
Earl Grey Tea Ice Cream recipe
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Ingredients
| 5 | Earl Grey tea bags |
| 300 ml | full-fat milk |
| 75 g | caster sugar |
| 3 medium | eggs, yolks only |
| 250 ml | double cream |
Instructions
May serve 6 if small scoops are used.
Heat the milk and tea bags in a small saucepan until close to boiling. Remove from heat and allow to infuse for 10-15 minutes. Strain into a bowl.
Whisk the yolks and sugar in a bowl until it thickens and pale and fluffy. Quickly whisk in about a quarter of the tea flavoured milk, followed by the remaining milk, stirring well to mix.
Balance the bowl over a saucepan part-filled with simmering water, stirring occasionally, until the mixture thickens, about 15-20 minutes.
Remove the bowl from the heat and allow to cool completely. Stir in the cream and then chill in refrigerator, covered, for 2-3 hours. Transfer mixture to an ice cream maker and freeze according to manufacturers’ instructions. Transfer to a covered freezer-proof container and freeze for at least 2 hours until firm.
Allow to soften slightly before serving with shortbreads.
Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Earl grey tea ice cream recipe
Recipe type: xarchivex
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