About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10h00
Serves
4

Earl Gray and Honey Blossom Ice Cream
When I took my first sip of London Fog at Le Marche St Georges a few years ago, I instantly fell in love with Earl Gray tea. Since then I’ve been drinking it on a regular basis and you’ll find my pantry fully stocked with Earl Gray tea at any time. A few weeks ago, my friend asked for a batch of Earl Gray ice cream, and I jumped at the opportunity to turn one of my favorite drinks into an ice cream. Bergamot-scented Earl Gray tea and honey blossom create a sophisticated and complex flavor that is subtly sweet with slight bitter undertone.

Posted by Vy T. Published See Vy T.'s 7 projects »
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  • Step 1

    In a heavy saucepan, combine cream, milk, and honey.

  • Step 2

    Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Remove from heat.

  • Step 3

    Add the Earl Gray tea leaves and let it steep for 7-8 minutes until the cream has taken on the tea flavor, stirring occasionally and tasting to make sure it’s not too bitter.

  • Step 4

    While waiting for the tea to steep, in a medium heatproof bowl, whisk the yolks just to break them up and whisk in sugar. Set aside.

  • Step 5

    Put the saucepan back on the stove over low heat and let it warm up for 2 minutes.

  • Step 6

    Carefully measure out ½ cup of hot cream mixture.

  • Step 7

    While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

  • Step 8

    Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.

  • Step 9

    Strain the base through a fine-mesh strainer into a clean container.

  • Step 10

    Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight.

  • Step 11

    Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.

  • Step 12

    Spin until thick and creamy about 25-30 minutes.

  • Step 13

    Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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