Earl Grey Ice Cream at home
- Yield 3
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Earl Grey Ice Cream at home is a dinner recipe on Avoteb. The yield on the card is 3. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 cup whole milk
- 2 cups half and half (or 1 cup heavy cream & 1 cup half and half)
- 3/4 cup sugar
- 6 Earl Grey tea bags
- 5 egg yolks
- 1 tsp. vanilla extract
Method
In a small saucepan, warm the milk, half and half, and sugar over medium-heat, stirring occasionally. Once the milk is steaming (but not boiling), remove pan from heat. Set the tea bags into the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally. Lift tea bags, then return to medium-heat.
While that cooks, in a separate bowl, whisk together the egg yolks and vanilla until frothy. Once the milk mixture is re-warmed, add 2 Tbsp. Of the hot milk mixture to the eggs, and quickly whisk in until combined. Repeat 2-3 more times with more of the milk mixture, then gradually pour in the remainder of the milk mixture into the egg yolks and whisk quickly until combined.
Put back the new milk/egg mixture to the saucepan, and cook over a medium burner, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon.
Immediately strain through a fine-mesh strainer, and then refrigerate until completely cooled (at least 6-8 hours). Then freeze with an ice cream maker according to manufacturer’s instructions.
