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.
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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
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Earl Grey ice cream
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© Great British Chefs 2019