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Like a lovely cup of freshly brewed tea this earl grey ice cream is deliciously fragrant and aromatic. Perfect for your next tea party, or just because!
- How to make earl grey ice cream
- How to serve
- How to store
- Looking for more yummy dessert recipes?
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Is there anything better than a wonderful cup of freshly brewed Earl Grey tea? This Earl Grey tea ice cream has all those lovely fresh, aromatic flavors of Earl Grey and turns it into a wonderful creamy ice cream with a distinctive and unique taste. Like a warming cup of milky Earl Grey tea but in a refreshing ice cream treat.
Earl grey tea: a good quality earl grey tea is essential for this ice cream for maximum flavor and aromats. I used teabags because its easier to keep the tea out of the ice cream, which can made it gritty. You could use loose leaf tea instead if you prefer, but you may need to steep the tea for less time, and strain the milk really well, preferably through a sieve lined with cheesecloth, or you ice cream will be grainy and unpleasant.
Thickened cream: I use thickened cream in Australia which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Milk: this recipe uses full fat milk with a fat content of about 3.5%.
White sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don’t recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can’t get tapioca starch you can use arrow root powder or corn flour in the same volume.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don’t add to much or your ice cream will melt in a red hot minute!
How to make earl grey ice cream
Put the tapioca starch into a small bowl. Measure the milk and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
If you teabags have strings on them you can remove them first, taking care not to open up the tea bags while doing so. Put the milk into a small saucepan and bring to a gentle simmer. Add the tea bags and stir gently to help brew the tea. Turn the pot off and leave to steep for five, stirring gently occasionally. Remove the teabags, put into a small sieve over the post and gently press down to squeeze out rest of the brewed milk.
Add the cream, sugar and glucose syrup. Stir well and return to a simmer. Mix the tapioca starch slurry well then add it to the pot and stir well. Remove from heat and allow to cool.
Strain the mix into a heat proof jug to help remove any stray tea leaves. Cover and chill in the fridge for at least four hours, preferably over night.
Put your ice cream storage container in the freezer to chill. If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Other wise take the churning bowl out of the freezer right before churning.
Pour mix into ice cream churner and churn. It will be the consistency of soft serve when done. Eat immediately or transfer to chilled container and freeze for four hours or until firm.
How to serve
To serve this earl gray ice cream make your self a lovely cup of tea, scoop the ice cream into a bowl and enjoy!
How to store
This ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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