Earl Grey Ice Cream (no eggs)

Earl Grey Ice Cream (no eggs)
Print Recipe
The ice cream that inspired me to make it at home. Earl Grey tea has been a favorite of mine since visiting the Dicksons in Lancashire when I was 16. On that trip I was introduced to Fortnum & Mason Earl Grey which adds a hint of Lapsang Souchong (smoked tea). I now blend my own tea at home and use an extra bergamot Earl Grey and a premium Formosa Lapsang Souchong -- both available from Upton Tea Company.
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
20 minutes 5 hours
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
20 minutes 5 hours
Earl Grey Ice Cream (no eggs)
Print Recipe
The ice cream that inspired me to make it at home. Earl Grey tea has been a favorite of mine since visiting the Dicksons in Lancashire when I was 16. On that trip I was introduced to Fortnum & Mason Earl Grey which adds a hint of Lapsang Souchong (smoked tea). I now blend my own tea at home and use an extra bergamot Earl Grey and a premium Formosa Lapsang Souchong -- both available from Upton Tea Company.
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
20 minutes 5 hours
Servings Prep Time
1 quart 5 minutes
Cook Time Passive Time
20 minutes 5 hours
Ingredients
Servings: quart
Instructions
Prep
  1. Mix about 2 tbsp of the milk with the tapioca starch in a very small bowl to make a slurry. Whisk cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.
Cook
  1. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a boil over medium-high heat and boil for 4 minutes.
  2. Remove from the heat, add the tea, then cover and let steep for 10 minutes.
  3. Strain the mixture through a fine sieve, pressing on the tea to extract as much liquid as possible.
  4. Return to the saucepan and gradually mix in the tapioca starch slurry. Bring back to a boil over medium-high heat and cook until slightly thickened -- about 1 minute. Remove from heat.
Chill
  1. Gradually whisk the hot milk mixture into the cream cheese until smooth.
  2. Pour the mixture into a gallon Ziploc freezer bag and submerge in the ice bath. Let stand, adding more ice if necessary, until chilled -- about 30 minutes.
Freeze
  1. Pour the ice cream base into the frozen cylinder and spin until thick and creamy.
  2. Pack the ice cream into a storage container. Press a piece of parchment paper on the surface and seal with an airtight lid. Freeze in the coldest part of the freezer until firm -- about 4 hours.
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