Earl Grey Ice Cream
Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd.
- Yield: Makes about 5 cups
Source: Martha Stewart Living, February 2002
- 8 large egg yolks
- 1/2 cup sugar
- 2 cups milk
- 2 cups heavy cream
- 4 Earl Grey tea bags
Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.
Place the milk, cream, and tea bags in a medium saucepan, and bring mixture to a boil. Remove from heat; cover, and let steep for 10 minutes. Remove the tea bags, and return the mixture to a boil. Gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixture to the saucepan.
Cook combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon. Strain the mixture into a bowl set in the ice bath, and chill completely. Freeze in an ice-cream maker, according to manufacturer's instructions, until the ice cream just holds its shape. Transfer the ice cream to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.