Earl Grey Ice Cream Recipe
Ingredients
| 3/4 pint/450 ml milk | ||
| 4 oz/100 g caster sugar | ||
| 4 tbsp Earl Grey tea leaves | ||
| 3/4 pint/450 ml double cream, lightly whipped | ||
| Wafer rolls to serve | ||
Directions
Set freezer to rapid freeze.
Place the milk and sugar in a pan.
heat gently until the sugar has dissolved.
Bring to the boil, remove from heat and stir in the tea leaves.
Cover and leave to infuse for 5 mins.
Strain into a bowl and leave until cold.
Gradually fold the tea into the cream.
Place in a freezable container, cover and freeze until ice crystals have started to form, about 2 hrs.
Whisk the mixture until smooth, cover and freeze for about 2 hrs or until completely frozen.
Remove from the freezer and leave to soften in the fridge 15 mins before serving.
Serve with wafer rolls.
(Don't forget to return freezer to its normal setting once the ice cream is frozen.)
Place the milk and sugar in a pan.
heat gently until the sugar has dissolved.
Bring to the boil, remove from heat and stir in the tea leaves.
Cover and leave to infuse for 5 mins.
Strain into a bowl and leave until cold.
Gradually fold the tea into the cream.
Place in a freezable container, cover and freeze until ice crystals have started to form, about 2 hrs.
Whisk the mixture until smooth, cover and freeze for about 2 hrs or until completely frozen.
Remove from the freezer and leave to soften in the fridge 15 mins before serving.
Serve with wafer rolls.
(Don't forget to return freezer to its normal setting once the ice cream is frozen.)
Chef
