I always have a hankering for floral and tea flavors outside of my actual tea cup. Whether it be lavender, bergamot, rose, or earl grey-- you can count me in. I especially love these flavors in the form of gelato and ice cream. In fact, my husband always can tell that I will surely fall in love with an ice cream shop if they carry flavors of the sort.
How to Make Ice Cream Without a Machine and created a recipe that is only slightly modified from his Vanilla Ice Cream Recipe. I about doubled the amount of egg yolks in the recipe making this truly a frozen custard.
It did take awhile to make, and would probably wait till I get my ice cream maker to create another batch of this goodness...but I have to say that patience definitely paid off after I tasted this creamy frozen treat.
modified and adapted from this recipe
makes about one quart
1 cup whole milk
pinch of salt
3/4 cup sugar
1 1/2 tsp vanilla extract
5 earl grey tea bags
2 cups heavy cream
10 large egg yolks
1/2 cup salted caramel sauce (I used this recipe)
1. Heat the milk, salt, sugar, and vanilla extract in a saucepan. Stir continuously to avoid burning; once the mixture has reached a low boil, turn off the heat. Empty the contents of two tea bags into the milk and soak the remaining three in it. Cover the pot, remove from to, and infuse for about 20 minutes. Make sure to squeeze any tea out of the tea bags at the end to ensure a good concentration of earl grey flavor.
2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a
strainer over the top of the smaller bowl and pour the cream into the
3. In a separate bowl, stir together the egg yolks. Rewarm the milk
then gradually pour some of the milk into the yolks, whisking constantly
as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom
with a heat-resistant spatula, until the custard thickens enough to coat
5. Strain the custard into the heavy cream. Stir over the ice until
cool,then refrigerate to chill thoroughly.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
7. When the ice cream is almost frozen, drizzle the warm salted caramel all over it. Stir and continue to freeze.
** Note: If you don't have an ice cream maker, skip step 6 and follow these directions from David Lebovitz:
Making Ice Cream/Frozen Custard Without A Machine
1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel
or something durable in the freezer, and pour your custard mixture into
3. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and
stir it vigorously with a spatula or whisk. Really beat it up and break
up any frozen sections. Return to freezer.
4. Continue to check the mixture every 30 minutes, stirring
vigorously as it’s freezing. If you have one, you can use a hand-held
mixer for best results, or use a stick-blender or hand-held mixer.
But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.
5. Keep checking periodically and stirring while it freezes (by hand
or with the electric mixer) until the ice cream is frozen. It will
likely take 2-3 hours to be ready.
6. When the ice cream is almost frozen, drizzle the warm salted caramel all over it. Stir and continue to freeze.