The Earl Grey tea with the hint of vanilla combined with the creaminess of the ice cream makes this London Fog ice cream hard to resist!
Anyone else excited for the Royal Wedding this weekend? Personally, I cannot wait to see Meghan's dress! I love her style, and she is becoming such a style icon. I'll bet her dress is fabulous and will have an impact on wedding fashion for years to come. In honour of the Royal Wedding, I made this delicious London Fog ice cream.
I am a tea person. My shelves are filled with various varieties. From oolongs to matcha, I love them all but I always start my day with a cup of earl grey. I love a London Fog latte. The hint of vanilla with the bergamot in the tea and the creaminess of the milk - delish! One of my favourite little ice cream shops in town makes the most delicious London Fog ice cream and with their made in house cinnamon waffle cones it is heavenly! As soon as I opened my ice cream maker for Christmas, I knew that I wanted to recreate their London Fog ice cream at home.
Ice cream always takes way longer to make then I expect. I alway forget about the multiple cooling times required to chill the custard and the ice cream. The ice cream bowl for your ice cream maker also has to chill for 12-15 hours! So while the active time for making ice cream isn't much, there is a lot of waiting around and anticipation for the finished product. Let me assure you that its worth it! Since the ice cream bowl for the mixer has to chill overnight, I decided to cold steep my earl grey in the milk overnight to extract the most flavour from the tea. By cold steeping, the tea maintains its flavour and doesn't get bitter over time. The finished ice cream has just enough Earl Grey flavour that you can identify the type of ice cream you are eating but it's not overpowering and the light vanilla flavour comes through as well.
London Fog Ice Cream
Note: Place your ice cream maker bowl in the freezer the night before you plan to make the ice cream. The ice cream custard requires 4 hours of cooling before churring and an additional four hours in the freezer after its been churrned.
1 ½ c milk
6 tbsp loose leaf earl grey tea
4 large egg yolks
⅔ c sugar
1 tsp vanilla extract
1 ½ c heavy cream
The night before place your ice cream maker bowl in the freezer to chill. Combine cold milk and earl grey tea leaves. Allow to steep in the fridge overnight. Strain tea leaves before use.
In a medium bowl, whisk together the egg yolks and sugar until pale. The mixture will be a bright yellow at first but should pale with mixing.
In a medium saucepan, over low to medium heat, heat the tea infused milk and vanilla until lightly simmering, remove from heat. To temper the eggs, ladle about half of the milk mixture into the egg mixture. Whisking constantly to avoid scrambling the eggs. Slowly pour the tempered egg mixture into the saucepan with the remaining milk mixture. Return the mixture to the heat, and stir slowly but consistently until the mixture has thickened enough to coat the back of a spoon. Remove from heat. Stir in cream. Chill the mixture in the fridge for at least 3 hours or up to overnight.
Once chilled completely, transfer to ice cream maker and churn ice cream according to the directions of your ice cream maker. It should take around 20 minutes to churn your ice cream and will be finished when the ice cream has a soft serve consistency. Once churned, transfer ice cream to a freezer container. Freeze until solid (approx. 4 hours).