This ice cream was one that was on my to-do list as soon as I decided to make this blog, and now that fall is officially here I could not WAIT to give it a go. I love London Fogs. Earl Grey tea, hot steamed milk, and vanilla. It’s a beautiful combination and it is super comforting for fall and winter. A local ice cream shop around here makes an Earl Grey ice cream but, as good as it is, I knew if I were to do it myself I’d make some changes.
Firstly I don’t like little bits of tea directly in my ice cream, I find it a little bitter and a touch distracting. Is that weird? Oh well. When I’m enjoying a hot cuppa tea I don’t like finding bits floating in it either, I like a smooth drinking experience and I’m the same way with my ice cream.
Secondly, I thought the addition of extra creaminess and vanilla would enhance it greatly.
When it comes to making the ice cream base, there are only about a million types of Earl Grey tea you can choose from. I am a fan of the Tetley Vanilla Earl Grey because it is already infused with vanilla that gives the London Fog it’s signature sweet flavour. I also have a beautiful tea called Vintage Earl Grey that includes rose petals which gives the tea (or ice cream) fantastic floral notes. You can use whatever you have, and whatever you fancy!
The result is mind-blowingly awesome. This might be my favourite recipe so far. It truly tastes like my warm and cozy London Fog magically transformed into a silky, smooth ice cream. I can see making this many more times this winter for rainy nights in!
- 1.5 cups of heavy cream
- 1/2 cup of milk
- 1/4 cup + 2 Tbs white sugar
- 2 large egg yolks
- 4 teabags (or equivilant in loose leaf tea) Earl Grey tea
- 1 Tbs vanilla
- 1) Combine the heavy cream and milk in a heavy bottom pan and heat on medium, watching carefully, until the mixture is just starting to bubble around the edges. This should take about 5 minutes
- 2) Add the tea and steep for about 15-20 minutes
- 3) Whisk the egg yolks in a bowl and set aside
- 4) Remove the teabags and add the sugar and heat, stirring occasionally, until hot but not simmering or boiling
- 5) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 6) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 7) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 8) Remove from heat and allow to cool slightly
- 9) Add the vanilla and pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 10) Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!