Earl Grey Tea Ice Cream
Homemade vanilla ice cream is always great, but Earl Grey Ice Cream combines two of my favorite things and it's the BOMB!
Equipment
- Ice Cream Maker
Ingredients
- 2 cups half-n-half
- 1 cup heavy cream
- ¾ cup granulated sugar
- 6 tbsp Earl Grey loose tea leaves
- ½ tsp kosher salt
- 6 large egg yolks
Instructions
- Pour half-n-half and cream into a medium, heavy bottom sauce pan over medium heat. Whisk in sugar, tea leaves and salt. Heat mixture until you observe steam rising. Remove from heat and strain into a bowl using a fine mesh sieve. Set aside.
- In a medium sized bowl, whisk the egg yolks until frothy. Temper batter by whisking in a small amount of hot cream mixture into the yolks. Continue to add the cream mixture, whisking in a little bit more at a time, until you have added about half. Add the yolk mixture back into the remaining dairy mixture and set sauce pan over medium heat. Cook, stirring continuously with a wooden spoon until steam begins to rise and batter thickens enough to coat the back of the spoon and reaches about 170°F on an instant read thermometer.
- Strain the custard into a bowl and stir. Allow to cool to room temperature and then transfer to a quart-sized container, cover and refrigerate for a minimum of 4 or or overnight.
- Pour the chilled batter into an ice cream maker and proceed according to manufacturers instructions. Churn the ice cream until the texture has a "soft serve' consistency. Transfer ice cream to a container and place in freezer to freeze completely.