{
    "id": 1015839,
    "title": "Earl Grey Ice Cream",
    "slug": "earl-grey-ice-cream",
    "type": "page",
    "url": "https://teas.co.uk/recipes/frozen-pops-for-kids/earl-grey-ice-cream/",
    "modified": "2026-01-25T14:25:00+00:00",
    "excerpt": "No-churn Earl Grey ice cream: bergamot steeped into double cream, folded with condensed milk and frozen, no machine needed.",
    "content_text": "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.\n\nSource: 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.",
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        "slug": "earl-grey-ice-cream",
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                "slug": "dilmah-earl-grey-20-tea-bags-30g",
                "name": "Dilmah Earl Grey, 20 Tea bags 30g",
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            "prep": "6 hr 30 min",
            "serves": "Makes 8 scoops",
            "difficulty": "Easy",
            "ingredients": [
                "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."
            ],
            "outcome": "About 700ml of rich, gently floral Earl Grey ice cream, roughly eight scoops.",
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