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.
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
- Heat 300ml of the double cream gently until it is just steaming, not boiling.
- Take it off the heat, drop in 2 tea bags, cover and leave to steep for 10 minutes.
- Lift out and squeeze the bags, then strain the cream through a fine sieve into a bowl.
- Stand the bowl in cold water for 10 minutes to cool the infused cream right down.
- In a large bowl, whip the remaining 200ml cream to soft peaks.
- Gently fold the cooled infused cream and the condensed milk through the whipped cream until smooth.
- Scrape into a loaf tin, level the top, cover and freeze for about 6 hours, until firm.
- Move it from freezer to fridge ten minutes before serving so it scoops cleanly.
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Brewed with: Dilmah Earl Grey, 20 Tea bags 30g
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