Earl Grey Tea Ice Cream with Shortbread Cookies

Forgive the blurry picture. I was in a hurry because the ice cream just came out of the maker and it was still a little soft. I wanted to get a photo because I brought it with me to dinner with friends tonight and needed to freeze it a bit more before I left. I knew once it was served after dinner there would be no chance of photos!

Anyway, this ice cream is FANTASTIC! Granted it is full fat and includes eggs, but if you are looking for an amazing, creamy ice cream with just a hint of earl grey flavor, this is your ice cream. My friends said it tasted like vanilla with a pleasant earl grey aftertaste.

In one batch I crumbled the Walker's shortbread cookies and churned them right into the ice cream and in the second batch I opted to serve them on the side (like in the photo).  I will definitely be making this ice cream again, so better pictures to come.

Earl Grey Tea Ice Cream with Shortbread Cookies
1 1/2 to 2 c milk (see Note)
2 T of Earl Grey Tea or 6 teabags
1 1/2 c heavy cream
5 egg yolks
3/4 c sugar
3 T honey
6 Shortbread Cookies

In a heavy 2-quart saucepan over medium heat, warm the milk until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and stir in the loose tea or submerge the tea bags in the hot milk. Let cool to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.

Strain the milk through a fine-mesh sieve into a bowl or remove the tea bags from the milk, gently squeezing them to extract their liquid. In a heavy 2-quart saucepan, combine the tea-infused milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, sugar and the remaining 1⁄2 cup cream. Whisk until the sugar dissolves. Gradually whisk about 1⁄2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan and add the honey. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.

Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.
Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.  Add the shortbread in the last five minutes.  Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 2 days, before serving.

Makes about 1 quart.

Note: If using loose tea, you will need to use 2 cups milk; if using tea bags, use 1 ½ cups milk.

{Thanks to Lisa for helping me find the recipe!}

Comments

[Howard]

Thank you! I've been looking for a manageable recipe for Earl Grey Ice Cream. A local eatery here in Denver as an amazing Earl Grey Milkshake and thought it would be just as good as an ice cream.

[buy lipton tea]

This Earl Grey Tea Ice Cream with Shortbread Cookies looks so yummy. Seems I am craving for my favorite ice cream but I want to taste that one. I will show this to my mom so that she will going to make like that for me. Thanks.

-krisha-