About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 10h00

Serves: 4

Earl Gray and Honey Blossom Ice Cream
When I took my first sip of London Fog at Le Marche St Georges a few years ago, I instantly fell in love with Earl Gray tea. Since then I’ve been drinking it on a regular basis and you’ll find my pantry fully stocked with Earl Gray tea at any time. A few weeks ago, my friend asked for a batch of Earl Gray ice cream, and I jumped at the opportunity to turn one of my favorite drinks into an ice cream. Bergamot-scented Earl Gray tea and honey blossom create a sophisticated and complex flavor that is subtly sweet with slight bitter undertone.

Posted by Vy T. • Published 13th October 2015 • See Vy T.'s 7 projects »

Print • Embed

freakharmonic added Earl Gray And Honey Blossom Ice Cream to Ice Cream 15 Jun 03:32
Helen Bowen added Earl Gray And Honey Blossom Ice Cream to Time for tea 27 Feb 17:49
Colleen S. favorited Earl Gray And Honey Blossom Ice Cream 19 Nov 08:54
Cindy S. favorited Earl Gray And Honey Blossom Ice Cream 01 Nov 03:23
margaret w. favorited Earl Gray And Honey Blossom Ice Cream 31 Oct 22:13
Crafterella featured Earl Gray And Honey Blossom Ice Cream 27 Oct 06:00
Alissa B. favorited Earl Gray And Honey Blossom Ice Cream 24 Oct 22:01
Emma H. favorited Earl Gray And Honey Blossom Ice Cream 17 Oct 20:13
Suzi T. favorited Earl Gray And Honey Blossom Ice Cream 16 Oct 20:02
Vy T. published her project Earl Gray And Honey Blossom Ice Cream 13 Oct 06:00

Step 1
In a heavy saucepan, combine cream, milk, and honey.
Step 2
Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Remove from heat.
Step 3
Add the Earl Gray tea leaves and let it steep for 7-8 minutes until the cream has taken on the tea flavor, stirring occasionally and tasting to make sure it’s not too bitter.
Step 4
While waiting for the tea to steep, in a medium heatproof bowl, whisk the yolks just to break them up and whisk in sugar. Set aside.
Step 5
Put the saucepan back on the stove over low heat and let it warm up for 2 minutes.
Step 6
Carefully measure out ½ cup of hot cream mixture.
Step 7
While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
Step 8
Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
Step 9
Strain the base through a fine-mesh strainer into a clean container.
Step 10
Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight.
Step 11
Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
Step 12
Spin until thick and creamy about 25-30 minutes.
Step 13
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.