Things that go well together include reading and tea. Late night, early morning, mid afternoon – doesn’t matter. A mug of tea and an open book get along.
Sweltering summer days, however, are less agreeable. I might have had a lot of tea lately, since it’s been brisk and September-y, but two short weeks ago, when it was sunny and 30 degrees, I was eating ice cream. Earl Grey tea ice cream. Now that’s a summer treat to ready by.
I love this ice cream. Not too sweet, smooth and creamy, it feels sophisticated and unusual. Think light dessert after a hearty meal, or any-time-of-the-day-snack to go with whatever summer reading you have on hand. That’s one thing I can say for a chilly summer: So. Many. Books.
Notes: Homemade ice cream may be a delicious and affordable way to have decadent ice cream on the regular, but it’s not the best choice for lasting power. This recipe’s going to go wonky once it’s been in your freezer for a little over a week. My recommendation: invite friends over before you go on holiday so you can polish this baby off.
Earl Grey Ice Cream
- 1 3/4 cup heavy cream
- 3/4 cup 1% or 2% milk
- 1/2 cup sugar, divided
- 3 tbsp loose-leaf Earl Grey tea
- 1/4 tsp kosher salt
- 5 egg yolks
1. Pour the cream into a medium saucepan set over medium-high heat. Add the milk, 1/4 cup of the sugar, tea, and salt; stir to combine.
2. The cream mixture will start to bubble at the edges. Remove the saucepan from the heat and cover it. Let it sit for about 10 minutes, stirring occasionally and tasting – it’s done when it tastes like Earl Grey tea.
3. In a medium bowl, lightly whisk the egg yolks. Add 1/4 cup sugar, and whisk until combined.
4. Remove the cover and place the saucepan over medium heat. Scoop out 1/2 cup of the cream mixture and whisk it into the egg yolks. Add an additional 1/2 cup of cream mixture to the eggs, whisking to combine.
5. Swap the whisk for a spatula, and start stirring the warmed cream mixture. While stirring, pour the egg mixture slowly into the saucepan. Continue to stir, allowing the mixture to thicken. After 3-5 minutes, it will coat the back of the spatula; that means you’re done.
6. Pour the completed ice cream base through a fine strainer into a large bowl or tupperware. Discard the swollen tea leaves. Set the bowl/tupperware into an ice water bath, stirring the mixture occasionally until it is no longer warm. Discard the ice water bath, cover the bowl/tupperware with plastic wrap, and refrigerate the mixture (2 hours or overnight).
7. Freeze in your ice cream maker according to manufacturer’s instructions.