Earl Grey Ice Cream (Frozen Custard)
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.
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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
- ⅛ 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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