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Earl Grey ice cream

Earl Grey ice cream

PT20M

1
Add the cream, milk and glucose to a pan and bring to the boil. Meanwhile, whisk together the yolks and sugar in a heatproof bowl until pale and smooth
  • 250ml of double cream
  • 250ml of milk
  • 5 egg yolks
  • 80g of caster sugar
  • 40ml of liquid glucose
2
Pour the boiling liquid into the eggs, whisking until smooth. Add the tea leaves and set aside to cool and infuse for at least 30 minutes
  • 10g of Tregothnan Earl Grey tea leaves
3
Pass the custard through a fine sieve and churn in an ice cream maker. Once churned, store in the fridge until ready to use

Ingredients

Metric

Imperial

  • 10g of Tregothnan Earl Grey tea leaves
  • 250ml of double cream
  • 250ml of milk
  • 5 egg yolks
  • 80g of caster sugar
  • 40ml of liquid glucose

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Earl Grey ice cream

 
 

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