Earl Grey Ice Cream

No churn Earl Grey ice cream: bergamot steeped into double cream, folded with condensed milk and frozen, no machine needed.

Earl Grey Ice Cream

Tea and cream are quietly brilliant together, and Earl Grey may be the pick of them: the bergamot turns floral and almost citrusy once it steeps into warm double cream. This is the no churn version, so there is no machine to dig out, just whipped cream and condensed milk folded together and left in the freezer to set.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Ice Cream recipe. Canonical: https://teas.co.uk/recipes/frozen pops for kids/earl grey ice cream/

Start it in the morning and it is ready by evening. You will get around eight scoops, rich and gently perfumed.

⏱ 6 hr 30 min 🍽 Makes 8 scoops 📊 Easy 📚 Frozen Tea Lollies & Pops for Kids

You'll need

  • 2 tea bags of Dilmah Earl Grey
  • 500ml double cream total (300ml for infusion, 200ml for whipping)
  • 200ml condensed milk
  • 1 small saucepan, 1 fine sieve, 1 medium bowl, 1 large bowl
  • 1 1L freezer proof loaf tin with lid

Method

  1. Heat 300ml of the double cream gently until it is just steaming, not boiling.
  2. Take it off the heat, drop in 2 tea bags, cover and leave to steep for 10 minutes.
  3. Lift out and squeeze the bags, then strain the cream through a fine sieve into a bowl.
  4. Stand the bowl in cold water for 10 minutes to cool the infused cream right down.
  5. In a large bowl, whip the remaining 200ml cream to soft peaks.
  6. Gently fold the cooled infused cream and the condensed milk through the whipped cream until smooth.
  7. Scrape into a loaf tin, level the top, cover and freeze for about 6 hours, until firm.
  8. Move it from freezer to fridge ten minutes before serving so it scoops cleanly.
What you'll end up with: About 700ml of rich, gently floral Earl Grey ice cream, roughly eight scoops.

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