- 1 cup milk
- 3 heaping tablespoons loose Earl Grey tea or 5 to 6 Earl Grey tea bags
- 3/4 cup sugar
- 6 large egg yolks
- 2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup half and half
- 1 cup heavy cream
Bring the milk to a boil in a heavy medium saucepan. Remove from the heat. Stir in the tea leaves or bags, cover, and set aside to steep for 15 minutes.
Meanwhile, in a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Beat in the flour and salt. Set aside.
Strain the milk to remove the tea leaves, or simply remove the tea bags. Add the half and half and return to a simmer over low heat. Slowly beat the hot milk and half and half into the egg yolks and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot tea custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
For the ultimate frozen iced tea treat, try this ice cream alongside a scoop of lemon sorbet.
From The Ultimate Ice Cream Book
Katie: I wanted to make ice cream to welcome a friend back home after a three-week absence. She loves tea, and while I did not know if she specifically liked Earl Grey, I decided to give this recipe a try. I absolutely loved this ice cream! At the party, it got mixed reviews, as everyone didn’t love Earl Grey tea. I think if you do like that flavor, that you will also love this ice cream! It was deliciously creamy and the flavor wasn’t overwhelming. I would definitely make this one again, although there are so many great sounding recipes in this cookbook that I would probably end up trying something new! I hope you enjoy!
Gray: Wow, this was a treat. As Katie said, this is a little different and certainly isn’t for everyone, but I think it is a great recipe if you like Earl Grey tea. We did something with this that we haven’t done a lot before; we packed and tempered the ice cream. It really made a difference. It was nice and firm, but it wasn’t brick hard the way some store-bought ice cream is. I think that is due to the higher cream content. In any case it was a much better product like that, in my opinion.