ok cake pals, this is what started it all for me. the old me didn’t really understand making your own ice cream. after all, ice cream could be very easily purchased and scarfed without too much hassle. then i stumbled upon a shot of earl grey tea ice cream on pinterest a few years ago.
mind blown. the things you can do that you cannot buy once you have an ice cream maker!
this batch was delicious for a mother’s day brunch, paired with these sweet bright lemon sticky buns.
EARL GREY TEA ICE CREAM
2 cups milk
2 cups heavy cream
1 cup sugar
pinch of salt
8 earl grey teabags
4 egg yolks
1 teaspoon vanilla
In a medium sized pot, warm the milk, cream, sugar and salt over medium-heat, stirring occasionally. Once the milk is steaming (be careful not to boil), remove pan from heat. Place the tea bags into the pan, cover and steep at room temperature for about an hour. This is not an exact science, but I like a very earl grey concoction. Go for less time if you want a more subtle taste. Remove tea bags and squeeze with tongs over the pot in order to extract as much earl grey goodness as possible.
Return mixture to medium-heat.
In a separate bowl, stir together the egg yolks and vanilla. Once the milk mixture is re-warmed, stream about a half cup of the milk mixture into the yolks/vanilla, constantly whisking so as to not scramble the eggs. Return this mixture back to the larger pot; again constantly whisking.
Continue to cook mixture over medium heat, stirring until the mixture thickens to a custard and coats the back of a wooden spoon; this is typically about 10-12 minutes for me.
Let cool to room temperature, and immediately refrigerate for at least 4 hours, preferably overnight. Freeze according to your ice cream maker’s instructions.