Earl Grey Tea & Coffee Ice Cream

Tuesday, March 26, 2013


I know, I know. It's kinda early for ice cream. But I spent enough time in New England to pick up the "habit" of eating ice cream 12 months a year ... and when my friend found out that I had my very own ice cream maker, she demanded we schedule an ice cream making date.

I let her choose the flavors, and she is a tea and coffee fanatic, so that's the route we chose.

Earl Grey Tea Ice Cream (adapted from this recipe)
Yields about a quart of ice cream

Ingredients
2 cups of whole milk
2 cups of heavy cream
3/4 cup of sugar
5 egg yolks
6 tea bags (Earl Grey, in this case)
1 teaspoon of vanilla extract
a pinch of salt

Instructions
Heat the milk, cream and sugar in a saucepan over medium heat and stir occasionally until the mixture begins to steam. Remove from heat and add tea bags. Cover and steep for about 15 to 20 minutes, stirring occasionally. Remove tea bags and place the saucepan over medium heat.

In a separate bowl, whisk the egg yolks and vanilla until the mixture becomes frothy. Add 2 tablespoons of the warm milk mixture to the eggs, whisking while combining so the egg does not scramble. Do this 2 or 3 times, and then add the rest of the warm milk mixture to the eggs, whisking while doing so.

Return the egg-milk mixture to the saucepan and stir over medium heat until the mixture begins to look like a custard and coats the back of a wooden spoon.

Strain and add a pinch of salt, then refrigerate for at least 2 hours before putting it through your ice cream machine.




We opted to leave some of the tea leaves/granules in the ice cream to give it a bit more flavor and texture. This was definitely, definitely tea flavored! My friend already wants to try to make another tea-flavored ice cream. 

The coffee ice cream recipe that follows is very close to the Earl Grey tea ice cream recipe above, with a few changes.

Coffee Ice Cream
Yields about a quart of ice cream

Ingredients
2 cups of whole milk
2 cups of heavy cream
3/4 cup of sugar
5 egg yolks
2 tablespoons of instant coffee
1 teaspoon of vanilla extract
a pinch of salt

Instructions
Combine the milk, cream, coffee and sugar in a saucepan over medium heat and stir occasionally until the mixture begins to steam.

In a separate bowl, whisk the egg yolks and vanilla until the mixture becomes frothy. Add 2 tablespoons of the warm milk mixture to the eggs, whisking while combining. Do this 2 or 3 times, and then add the rest of the warm milk mixture to the eggs, whisking while doing so.

Return the egg-milk mixture to the saucepan and stir over medium heat until the mixture begins to look like a custard and coats the back of a wooden spoon.

Strain and add a pinch of salt, then refrigerate for at least 2 hours before putting it through your ice cream machine.



This recipe yielded a really rich and creamy ice cream -- I highly recommend it. While Earl Grey might not be for every palate, this coffee flavor was a hit all around and I'll be making it again soon.

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