Eventually, I decided on Earl Grey tea ice cream because the teas in my pantry were being neglected. Plus, I've always been intrigued with tea-flavored foods (especially green tea) but have to limit my intake since I'm highly sensitive to caffeine. So sad, right? What's even sadder is my lactose intolerance! No worries, I won't let that deter me from sharing more frozen creamy desserts - I will make the sacrifice for you. ;)
Earl Grey Tea Ice Cream
Yield: Serves 4-6
5 earl grey tea bags (I used Trader Joe's "Duchess Grey")
300ml (10.5 fl oz) milk
75g (6 tbsp) caster sugar
3 medium egg yolks
250g whipping cream
In a small sauce pan, heat milk and tea bags until just before boiling. Remove from heat and let sit for 10 minutes to infuse. Then, strain.
In a large glass bowl, whisk the egg yolks and sugar until thick, pale yellow and fluffy. Whisk in a quarter of the tea-infused milk, then the rest of the milk, stirring well to combine.
Place the bowl over a pan of simmering water (the base of the bowl should not touch the water). Cook and stir the mixture until it thickens, about 15-20 minutes.
Remove the bowl from heat and let cool to room temperature. Stir in the cream and refrigerate.
Once chilled, churn in ice cream maker until soft set, or according to manufacturer’s instructions. Transfer into a container and freeze for another two hours before serving.
Source: Recipe from gourmet traveller