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

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 380 minutes
  • Yield: 3-5 servings 1x


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!



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.