Ice Cream has been a staple in my diet this summer. After purchasing an ice cream maker, I am rather addicted to making sorbets and ice cream. It's far more fun than selecting the generic flavors at the grocery store. I am pretty transparent about my love for teas and my infatuation with Earl Grey. So I am creating a mellow but refreshing earl grey tea ice cream with lemon zest - perfect for lounging on the back porch listening to summer sounds and indulging in creamy delight.
Recipe was adapted from one found on Country Cleaver. This one is more mellow and creamier with a zing of lemon.
INGREDIENTS:
- 1 pint of whole milk
- 1 pint of heavy cream
- 7 earl grey tea bags
- 1 lemon
- 1 teaspoon of vanilla
- 1 cup of sugar
- 5 egg yokes
DIRECTIONS:
- In a saucepan, combine the whole milk and heavy cream. Heat liquid until it is simmering on medium heat. Once simmering, remove the saucepan from the heat and add the earl grey tea bags.
- Allow the tea bags to steep for 5-7 minutes. Stir gently. Remove the tea bags.
- In a mixing bowl, whisk the 5 egg yolks. Add the sugar to the eggs and combine.
- Cut the lemon in half and squeeze out 1 tablespoon of fresh juice and grate 1 teaspoon of lemon zest. Add both to the egg sugar mixture and combine along with the vanilla.
- Slowly pour the milk/cream to the egg/sugar mixture, continuously stir as combining the two. Once combined, pour the liquid back into the saucepan.
- Cook the mixture on medium heat. Stir constantly until it begins to thicken to the consistences of custard.
- Pour through a fine mesh strainer into another mixing bowl. Cover the bowl in plastic wrap then refrigerate for 2 to 3 hours.
- Add the cooled mixture into your ice cream maker and follow the instructions given for the appliance. Then put ice cream in a container to freeze for another 2 hours.
