In a
saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over
medium heat until it begins to steam, but not boil. Remove from heat.
Add the
loose Earl Grey tea leaves to the cream mixture and stir to combine. Let it
steep for about 20-30 minutes, allowing the flavors of the tea to infuse into
the cream. You can adjust the steeping time based on your desired strength of
tea flavor.
After
steeping, strain the mixture through a fine-mesh sieve or cheesecloth to remove
the tea leaves. Press on the tea leaves to extract as much flavor as possible.
Discard the tea leaves.
In a
separate bowl, whisk the egg yolks until well combined and slightly thickened.
Slowly
pour about 1 cup of the infused cream mixture into the egg yolks, whisking
constantly to temper the yolks. Gradually pour the tempered egg yolk mixture
back into the saucepan with the remaining cream mixture, stirring well.
Place the
saucepan back on low heat and cook the mixture, stirring constantly, until it
thickens and coats the back of a spoon. This should take about 5-7 minutes. Do
not let it boil.
Remove the
custard mixture from heat and stir in the vanilla extract until well combined.
Let the
mixture cool to room temperature, then cover and refrigerate for at least 2
hours or until chilled.
Once the
custard is chilled, pour it into an ice cream maker and churn according to the
manufacturer's instructions until it reaches a soft-serve consistency
Transfer
the ice cream to a lidded container, smoothing the top. Cover the container and
freeze the ice cream for at least 4-6 hours or until firm.
Once the
ice cream has fully frozen, scoop it into bowls or cones and serve.
Enjoy the
delightful flavor of Earl Grey Infusion Ice Cream!
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