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Earl Grey ice cream

Yields8 Servings

Tea isn't something I usually cook with. I drink tons of the stuff (especially since I have been trying to cut down on my ludicrous levels of coffee consumption), and have an entire cupboard dedicated to tea in every form. Although, my go to is still a He-Man coloured cup of Yorkshire! I initially struggled with ideas for this month’s recipe, playing about with lapsang glazed pork belly and smoking salmon with various teas, but they all fell down when it came to result-versus-effort. This ice cream recipe, though, requires no faffing and the end result is great – especially when you add a seasonal touch of pungent orange zest to the mix...

 500ml full fat milk
 500ml cream
 2 heaped tsp loose leaf Earl Grey
 3 large oranges, zest only
 8 egg yolks (the richest you can get your hands on – I use Burford Browns)
 220g caster sugar
 small pinch of Maldon salt

Heat the milk and cream in a pan, until just below boiling. Add the tea and orange zest and remove from the heat. Leave to infuse for an hour or so, regularly tasting it until you are happy with the flavour, bearing in mind it will be weaker when frozen.


Strain the milk and cream and reheat.


In a bowl or stand mixer, whisk the yolks, sugar and salt (the salt should be noticeable but still very subtle) until pale.


Add the hot milk and cream. Stir and return all of the mixture to the pan. Stir continuously over a low heat until the mixture has evenly reached 82C. Then strain through a fine sieve and cool.


Once cool and you’re almost ready to eat, churn in an ice cream maker. The joy of ice cream to eat it freshly churned – there’s nothing better – so do it as last-minute as possible. The salt and sugar content should help prevent it from setting too hard.

Nutrition Facts

Servings 8