Earl Grey Ice Cream

teas.co.uk · 6 hr 30 min · Makes 8 scoops

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.

Recipe: https://teas.co.uk/recipes/frozen pops for kids/earl grey ice cream/