Recipe Station

The ingredients are simple: 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 6 tablespoons loose Earl Grey tea, 1/2 teaspoon kosher salt, 6 large egg yolks.

Now, to prepare:

1. Cream and milk into a double boiler. Whisk in 1/2 cup of the sugar, tea, salt and stir until the sugar and salt have dissolved. Warm mixture until steam rises. Strain mixture into a bowl, pressing on tea leaves to extract as much liquid as possible. Discard tea leaves and return infused dairy mixture to the double boiler.

2. Meanwhile, prepare an ice bath in a large bowl. Set another bowl over it.

3. Medium bowl, whisk together egg yolks with remaining 1/4 cup sugar. While whisking, add a splash of the hot dairy mixture to the yolks. Add the dairy mixture, whisking it in until you've added about half. Add yolk mixture to the remaining dairy mixture in double boiler. Set heat under the double boiler to medium. Cook the custard, stirring continuously with a wooden spoon. Reduce heat to medium-low as necessary, until steam rises. Custard thickens enough to coat the back of the spoon. Hold spoon horizontally, run finger through custard. If the trail stays separated, the custard is ready to be cooled.

4. Strain custard into bowl sitting over the prepared ice bath. Stir until the custard has cooled. Transfer custard to a quart-size container, cover, refrigerate for at least 4 hours.

5. Pour chilled custard into an ice cream maker. Freeze according to the manufacturer's instructions. Place container you refrigerated the custard in the freezer. You can use it to store the finished ice cream. Churn ice cream until the texture resembles “soft serve”. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency.

It’s always best to make the Earl Grey Tea Ice Cream in small batches. It will keep, frozen, for up to 7 days and you can use tea bags or loose tea in mesh.

The tea leaves can be removed later from the dairy mixture.

Article Source: Epicurious