Y’all, I’m telling you – this earl grey ice cream recipe is the creamiest, dreamiest, most delicious treat you’ll ever make at home. I love anything earl grey, so it only made sense for me to use it in ice cream. The key is steepin’ good qualityearl grey tea in that hot milk to extract maximum bergamot flavor. Bigelow or Stash tea brands have never let me down. Now, to get that ultra-smooth texture, we gotta science it up a bit and make a classic custard base. While most custard ice cream recipes will typically call for 6 egg yolks, this recipe only requires 2 whole eggs without sacrificing creaminess.
Making the perfect earl grey ice cream
When I set out to make the perfect earl grey ice cream, I knew the tea I chose would be key. Earl grey tea gets its distinctive flavor from the addition of oil from the bergamot orange. For the creamiest, most fragrant earl grey ice cream, you need a high quality, boldly-flavored tea. I personally prefer to use either Stash or Bigelow earl grey tea bags. They have plenty of bergamot oil that infuses the custard base with an intense citrusy aroma and flavor.
The science behind making a custard base for ice cream is actually quite simple. You heat the milk and cream, then temper beaten eggs by slowly pouring the hot liquid into the eggs while whisking vigorously. If you add the hot milk too quickly, the eggs can scramble — not good. Once the egg-milk mixture, or custard, thickens enough to coat the back of a spoon, strain out the tea bags. Let the custard chill before churning it in your ice cream maker. Churning aerates the custard and breaks up the ice crystals to give you a smooth, creamy texture.
Since this is a custard-based ice cream, the process is a bit longer than just dumping ingredients in an ice cream machine. However, I promise that it’s worth it! In any case, making a custard is actually not as hard as I initially thought. Once I got more into ice cream-making, it’s gotten easier and less intimidating to make.
The longer the custard chills and the slower the churning process, the smaller the ice crystals will be. Smaller ice crystals mean a silkier mouthfeel. After churning, chill the ice cream in the freezer for at least 6 hours before enjoying. The result is a sweet, creamy, and refreshing cold treat.
Frequently Asked Questions (FAQs)
How much tea should I use?
I find that 5 bags of earl grey tea provides a robust bergamot flavor without being overpowering. If you want it more subtle, you can use 3-4 bags. Just remember you can always add more tea, but you can’t take it out once it’s in!
Why do I have to temper the eggs?
Tempering the eggs, by slowly adding the hot milk to the eggs while whisking constantly, is crucial. If you add the hot milk too quickly, the eggs can curdle. Curdled eggs mean scrambled eggs in your ice cream base, and no one wants that! Go slowly and whisk vigorously.
You can’t make a custard without tempering eggs. If you don’t use a custard base for ice cream, then you risk having an icy texture instead of a smooth, velvety texture.
Can I use vanilla extract instead of vanilla paste?
Absolutely! Vanilla extract will work just fine. I just find that vanilla paste provides little flecks of real vanilla bean in the ice cream that I love. Use the same amount of extract as the recipe calls for in paste.
Do I really need an ice cream maker?
Unfortunately, yes. While you can make ice cream without a machine, it won’t have the same creamy texture. Ice cream makers churn the base while freezing it, incorporating air and preventing ice crystals from forming. The end result is smooth, creamy bliss!
Why does it need to chill before churning?
Chilling the base for at least an hour before churning in your ice cream maker allows it to thicken as it cools. This will produce a creamier end result in your churned ice cream. If you churn it straight after making the base, it will still be quite thin and won’t achieve the same rich and creamy texture. Patience pays off!
Tools you’ll need
Ingredients
- 5 bags of earl grey tea bags (I like the Stash or Bigelow brand)
- 1 cup cold whole milk
- 2/3 cup white sugar
- 2 cups cold heavy cream (separate into two; 1 cup each)
- 2 whole eggs
- 1 tsp vanilla bean paste (or vanilla extract)
- a pinch of salt
Instructions
- Heat the milk and the other half (1 cup) of the heavy cream in a small pot. Add the early grey tea bags in. Let it get to a rolling boil, then turn off the stove. Let the tea bags steep for 10 minutes.
- While your tea is steeping in the milk, whisk the eggs with the sugar and a pinch of salt in a mixing bowl.
- Remove the tea bags from the hot milk, squeezing excess liquid from them.
- Temper the eggs by slowly pouring the hot milk tea. Be careful with this part! I'm always paranoid that I might accidentally make scrambled eggs. So, you have to keep whisking the eggs while you slowly pour the hot milk. I would also highly recommend adding the hot milk in batches (maybe about 1/4 cup at a time).
- Put the egg-milk mixture back into the pot and keep whisking it. Let it simmer until it coats the back of a spoon. Congratulations! You just made custard!
- Combine the custard base with the other 1 cup of cold heavy cream. Add the vanilla and mix until fully incorporated. Chill in the fridge for about an hour.
- Take your chilled custard and churn for about 25-30 minutes (or until soft serve consistency) in your ice cream maker according to the manufacturer's directions.
- Freeze for at least 6 hours.
- Let it sit on the counter for at least 10 minutes prior to serving. Alternatively, you can microwave it for 15 seconds. Enjoy!
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