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This is a simple recipe for Earl Grey Ice Cream, with fragrant bergamot oil. With only a few ingredients, it’s creamy and decadent, made without an ice cream maker.
Ever since I gave up on my KitchenAid ice cream maker, I’ve been making no-churn ice cream non-stop.
I’ve been wanting to do a No-Churn Earl Grey Ice Cream since my favourite ice cream flavour comes from a local shop that makes a fantastic London Fog (Earl Grey).
I remember the first time I had it – the ice cream was creamy and had just the right amount of bergamot and Earl Grey tea.
As an Earl grey fan, I wanted to mimic that intense flavour with this Earl Grey Ice Cream recipe.
If you love Earl grey, be sure to check out these recipes:
Earl Grey Bergamot Loaf
Raspberry Earl Grey Cream Puffs
Earl Grey Cream Tart
Why you’ll love the recipe
This recipe is easy to make – pretty much fail proof!
It contains only 5 ingredients.
The flavour is fragrant and flavourful, and the texture is very creamy.
What is Earl grey?
Earl grey is a black tea that is fragranced with bergamot oil.
What is no-churn ice cream?
Ice cream is traditionally made by churning air into a custard mixture.
No-churn ice cream removes the actual churning (which can be a time-consuming process), and alleviates the need for special equipment (ie: ice cream maker).
Ingredients you’ll need
You need 3 main ingredients for this no-churn ice cream:
- heavy whipping cream (36% MF [milkfat] or higher)
- sweetened condensed milk
- earl grey tea (a good quality tea makes the difference)
When whipped up, the heavy cream gives the ice cream its signature creamy texture.
The sweetened condensed milk acts as the “custard” when the two are folded in together.
Note that there’s no eggs and no custard base involved with this type of ice cream.
Type of tea
I like the ease of tea bags, since you can steep them in the tea and remove the bags easily.
You can use loose leaf tea leaves instead and strain them as well.
- Culinary Bergamot oil: is my must-have ingredient for this ice cream.It is the main flavouring in earl grey tea, but adding in the oil really amps up the flavour and fragrance of the tea. (Note: DO NOT use an essential oil!)
- Pure vanilla extract is another flavouring that I like to add to the ice cream. Alcohol-based extract is what I prefer for this application since it helps make the ice cream softer and easier to scoop due to its lower freezing point.
How to make it
To make No-Churn Earl Grey Ice Cream, heat the heavy cream with the Earl grey tea the night before.
This gives the infused cream a chance to mingle with the tea.
It’s important to let the cream cool and chill completely before whipping it up the next day.
Once the tea-infused cream is whipped to a semi-soft peak, add in the sweetened condensed milk, and other flavourings.
Then, whip the cream up to stiff peaks.
Transfer the mixture to a freezer-safe container and freeze for at least 6 hours or longer.
And voila, ice cream is done!
Keep the ice cream frozen in an freezer-safe container.
It will keep for up to 3 months.
The colour of the ice cream will intensify after the first 24 hours.
Other recipes you may like
Be sure to try out these no-churn ice cream recipes:
Matcha Ice Cream
Espresso Bean Ice Cream
Hojicha Ice Cream
No-Churn Jasmine Tea Ice Cream
Let me know if you try out this recipe – be sure to leave me a comment/rating below and tag me on Instagram @siftandsimmer!