2 cups half and half (or 1 cup heavy cream & 1 cup half and half)
3/4 cup sugar
6 Earl Grey tea bags
5 egg yolks
1 tsp. vanilla extract
Instructions
In a small saucepan, warm the milk, half and half, and sugar over
medium-heat, stirring occasionally. Once the milk is steaming
(but not boiling), remove pan from heat. Place the tea bags into
the pan, cover and steep at room temperature for 15-20
minutes, stirring occasionally. Remove tea bags, then return to
medium-heat.
Meanwhile, in a separate bowl, whisk together the egg yolks and
vanilla until frothy. Once the milk mixture is re-warmed, add 2
Tbsp. of the hot milk mixture to the eggs, and quickly whisk in
until combined. Repeat 2-3 more times with more of the milk
mixture, then gradually pour in the remainder of the milk
mixture into the egg yolks and whisk quickly until combined.
Return the new milk/egg mixture to the saucepan, and cook over
medium heat, stirring and scrapping the bottom of the pan
constantly until the mixture thickens to a custard and coats the
back of a wooden spoon.
Immediately strain through a fine-mesh strainer, and then
refrigerate until completely cool
Originally Submitted
7/17/2013
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