Earl Grey Ice Cream Recipe


Main Ingredient


 Milk3⁄4 Pint (450 ml)
 Caster sugar4 Ounce (100 g)
 Earl grey tea leaves4 Tablespoon
 Double cream3⁄4 Pint, lightly whipped (450 ml)
 Wafer rolls2 (to serve)


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.)