A unique recipe for the creamiest earl grey ice cream, made with earl grey tea steeped in milk, simmered into a rich custard with cream and egg yolks, and sweetened with a hint of honey.
You might also love this earl grey tea cake with honey whipped cream, cardamom mango ice cream, and poppy seed Irish tea cake.
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Why You’ll Love This Recipe
Simple Ingredients. You only need a few simple ingredients to make a delicious batch of homemade earl grey ice cream that’s so much tastier and more unique than store bought ice cream.
Earl Grey Flavor. If you love sipping a nice cup of tea in the cold weather months, then you’ll love getting to enjoy the flavor of a cozy cup of earl grey tea in the summertime with this deliciously cold and creamy earl grey ice cream. The tea is infused into the milk, and the ice cream is flecked with tiny tea leaves that look so beautiful.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Milk + Cream. You need to use whole milk and heavy whipping cream, which have a high fat content for a smooth, rich, creamy ice cream.
- Egg Yolks. You’ll only be using the yolks, so save the whites for another baking project (you can freeze whites for later, too!).
- Earl Grey Tea. Just use your favorite brand of tea, but keep in mind that this ice cream will contain caffeine, unless you use decaffeinated tea. I’m sensitive to caffeine, so I always keep decaf tea on hand.
- Honey. While this recipe uses sugar for sweetness, a touch of honey adds a beautiful flavor to complement the tea.
Instructions
- In a saucepan, combine the milk and tea bags. Over medium heat, bring the milk just to a simmer, then remove from the heat. Let the tea bags steep in the hot milk for 15 minutes. If the bags break open and tea leaves get into the milk, don’t worry, since you’ll be straining the mixture later.
- Remove the tea bags from the milk, then whisk in one cup of the cream, the vanilla, egg yolks, sugar, honey and salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil. Note that it will be very thin, and will not thicken at all.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg and large tea leaves. Cover with plastic wrap resting against the surface of the custard, and refrigerate until thoroughly chilled, at least 4 hours, but preferably overnight to let more flavor develop.
- After chilling the custard, use an electric mixer to whip the remaining one cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. During the last minute of churning, add the vodka.
- Transfer the churned ice cream to a lidded 2-quart container, and freeze until firm enough to scoop, at least 8 hours.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
The vodka is optional, but the alcohol helps to maintain a smooth, creamy texture since it lowers the freezing point of the ice cream and prevents ice crystals from forming.
Homemade ice cream is best eaten within about 2 weeks.
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Earl Grey Ice Cream (Frozen Custard)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Ice Cream Maker
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 cup whole milk
- 4 bags earl grey tea (decaf recommended)
- 2 cups cold heavy whipping cream, divided
- 1 ½ tsp vanilla extract
- 5 large egg yolks
- ¾ cup granulated sugar
- 2 tbsp honey
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp vodka, optional
Instructions
- In a saucepan, combine the milk and tea bags. Over medium heat, bring the milk just to a simmer, then remove from the heat. Let the tea bags steep in the hot milk for 15 minutes. If the bags break open and tea leaves get into the milk, don't worry, since you'll be straining the mixture later.
- Remove the tea bags from the milk, then whisk in one cup of the cream, the vanilla, egg yolks, sugar, honey and salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil. Note that it will be very thin, and will not thicken at all.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg and large tea leaves. Cover with plastic wrap resting against the surface of the custard, and refrigerate until thoroughly chilled, at least 4 hours, but preferably overnight to let more flavor develop.
- After chilling the custard, use an electric mixer to whip the remaining one cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, add the vodka.
- Transfer the churned ice cream to a lidded 2-quart container, and freeze until firm enough to scoop, at least 8 hours.
Notes
- The vodka is optional, but the alcohol helps to maintain a smooth, creamy texture.
- Homemade ice cream is best eaten within about 2 weeks.
- Unless you use decaffeinated tea (which is my preference), be mindful that this ice cream contains caffeine.
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