Earl Grey Ice Cream

Look out.  This may be my new favorite ice cream ever.

Seriously.  I have always loved earl grey tea, and have even sampled a few different earl grey ice creams over the years, but I was stunned to find that my first attempt making it at home actually yielded my favorite results!  SO delicious!

Granted, this recipe is definitely one to enjoy in moderation (no skimping on the half and half and cream here!), but oh my goodness.  Every single bit is so worth it. It’s rich, creamy, subtly sweet, and has just the right strength of that classic earl grey flavor.  It’s pretty much…heavenly.

I shared it with some friends to hear their opinions, and even those who weren’t huge earl grey fans immediately requested the recipe.  Definitely a winner I plan to make again very soon.  :)

Earl Grey Ice Cream

You will fall in love with this delicious Earl Grey Ice Cream recipe, that can be easily prepared in the comfort of your own kitchen!

Ingredients:

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

Directions:

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. Place the tea bags into the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally. Remove tea bags, then return to medium-heat.

Meanwhile, 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.

Return the new milk/egg mixture to the saucepan, and cook over medium heat, 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.

Adapted from Mac & Cheese.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

This recipe would also be fun to try with your other favorite kinds of teas!  Jasmine and cinnamon are two that come to mind…

Source: Adapted from Mac & Cheese.

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Comments

  1. Linda Hopper — July 16, 2011 @ 5:34 pm (#)

    This sounds really interesting. Thanks.

  2. leaf (the indolent cook) — July 16, 2011 @ 6:48 pm (#)

    I’ve always loved the flavour of tea in desserts. This sounds divine.

  3. Meister @ The Nervous Cook — July 16, 2011 @ 7:49 pm (#)

    Earl Grey iced cream has always been my favorite! When I lived in Boston, I used to weekly make a trek (by foot) to Harvard Square to Herrell’s, which had the most perfectly creamy, bergamot-y Earl Grey iced cream I’ve ever had. Sigh…

  4. Layla Payton — July 16, 2011 @ 10:32 pm (#)

    You are pretty much my hero right now.

  5. Ali B — July 17, 2011 @ 9:46 am (#)

    This recipe would be delicious with green tea too. Thanks for sharing!

  6. Winnie — July 18, 2011 @ 1:02 pm (#)

    I love this idea and can’t wait to try this recipe! I wonder if it would work sweetened with honey?

  7. Kristen | Pixelated Crumb — July 18, 2011 @ 3:00 pm (#)

    Looks fantastic! I see some oolong tea ice cream in my near future!

  8. Kat @ Sensible Lessons — July 18, 2011 @ 5:58 pm (#)

    Very interesting! Never heard of this before…now I must try this!

  9. melissa@IWasBornToCook — July 18, 2011 @ 7:04 pm (#)

    This looks and sounds delicious…I’ll definitely be making it soon!

  10. Cathy (She Paused 4 Thought) — July 18, 2011 @ 8:17 pm (#)

    I scream for this ice cream!

  11. Jen @ My Kitchen Addiction — July 20, 2011 @ 8:38 pm (#)

    Ooh… I just love this idea. Sounds like an amazing ice cream flavor!

  12. Carolyn — August 21, 2011 @ 7:19 am (#)

    Hello,

    I am doing an end of summer ice cream round up on my own blog, All Day I Dream About Food, and would love to include this recipe. I would use one of your images, and link back to you, but I wouldn’t be posting the recipe directly. If you would like to be a part of it, please email me at carketch29 (at) yahoo (dot) com.

    Thanks,
    Carolyn

  13. Myra — December 13, 2011 @ 10:00 am (#)

    This recipe is absolutely fantastic! I’d made an Earl Grey Gelato a few years back (I think I’d found the recipe in Cooking Light magazine) but lost the recipe and couldn’t find it online. This recipe is better than that one was! The only trouble is, it’s ruined us on store-bought ice cream. Nothing measures up to this!

  14. Lex — February 17, 2012 @ 2:47 pm (#)

    I made this the other day and it was unbelievable! So good, this was an instant favorite :)

  15. vanessa — April 12, 2012 @ 2:56 pm (#)

    what is a half and half cream?

    • andric — January 19, 2013 @ 12:20 am (#)

      it’s a term used by americans for cream that has between 12 and 18 per cent fat. australia’s equivalent is extra light thickened cream (12% fat) or the next closest is light thickened cream (18% fat)

  16. andric — January 19, 2013 @ 12:19 am (#)

    Just a reminder to people who make this that after adding milk mixture to egg yolks and returning to the heat that the milk mixture does not exceed 71.5 degrees Celsius. If it does, the milk starts to solidify and form curdles, which is detrimental to the smoothness and creaminess of the ice cream, as well as shortening the time it takes for the ice cream to melt. It also hinders the thickening process of the ice cream!

    Other than that, the flavours that came out were superb and it’s a must make for tea and ice cream lovers

  17. Josh — April 4, 2013 @ 11:48 am (#)

    Just a thought: I’m so paranoid about tea becoming bitter–especially Earl Grey–that I’m afraid 15-20 minutes of steeping in the cream will result in a bitter ice cream. Everyone else’s comments assures me that it’s delicious (and I’m sure it is), but I’m still afraid…

  18. Josh — April 4, 2013 @ 8:33 pm (#)

    I am very happy to say that there was absolutely no trace of bitterness in this delicious ice cream! So so good!

  19. Aaisha @ BakingPartTime.com — July 13, 2013 @ 12:30 pm (#)

    Wanted to try out this recipe today and all I have in the fridge is heavy cream and milk. Could I do 2 cups whole milk, and 1 cup heavy cream?

  20. Roger — October 23, 2013 @ 4:57 pm (#)

    This recipe is is only for a pint of ice cream! Ice cream should be made by the gallon (and eaten with a small spoon). I have a green tea with a bit of orange that should be very good.

  21. Sophia — February 6, 2014 @ 10:15 pm (#)

    This is insanely delicious! I just posted it on my blog, check it out if you’re interested :)

    http://sophiasbaking.blogspot.com/2014/02/earl-grey-ice-cream.html

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