Earl Grey ice cream

Nathan Outlaw's Earl Grey ice cream recipe makes a wonderfully refreshing summer dessert sure to delight any tea lover. Serve alone or with a slice of sponge for a neat spin on tea and cake. Tregothnan Earl Grey is grown in Cornwall close to Nathan's restaurant - if you can't get hold of it, use regular Earl Grey leaves instead.

First published in 2015

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

Equipment

  • Ice cream maker

Method

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
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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