Love tea? Love ice cream? What if you could have both in one spoonful?
This scrumptious no-churn Earl Grey Ice Cream with the added yum of shortbread cookie crumbles is just what the dessert doctor ordered! Super teasy to make yourself at home and a wonderful way to celebrate all things summer.
Ingredients:
- 16.5 oz. heavy whipping cream
- 14 oz. sweetened condensed milk
- 2 t loose Earl Grey tea
- 2 t pure vanilla extract
- 4-6 shortbread cookies, crumbled
Instructions:
- Combine the heavy cream and tea leaves in a medium-sized saucepan and heat over medium heat, occasionally stirring. Bring to a boil and remove once it starts boiling. Set aside to cool.
- Once cooled, strain to remove the tea leaves, then transfer to a large bowl and place into the refrigerator for 30 minutes.
- Remove from the refrigerator and add the vanilla extract. Whip on high until peaks form.
- Fold in the sweetened condensed milk, then cover and freeze for 2 hours.
- Remove from the freezer and fold in the crumbled shortbread cookies. Cover again and freeze for 6-8 hours or overnight.
- When ready to serve, use a warm ice cream scoop or let the ice cream soften at room temperature for about 10 minutes.
- Scoop and whoopTEAdo, enjoy!
3 comments
The Texas TeaQueen
Several years ago ,I learned the method of making Ice Cream w/ Heavy Cream + Condensed milk & added flavors. However, I’ve never used the boil w/tea, strain method used here. I’ve used the powdered Matcha which is added directly when whipping the cream. Just made a batch of Lemon Turmeric w/Toasted Coconut Ice Cream last week (an experiment turned DELICIOUS). I have so many Harney Teas in my Tea Pantry_ I will try the Serengeti Tea first to make Ice Cream_pretty sure my Husband will suggest Lapsang Souchong Tea though. I remember my Friend & Mentor John Harney (your Grandfather) teaching me how to cook with Tea back in the 90’s while visiting him at his home…great memories. “Eat Tea” by Pruess & John Harney (2001) is a great book to learn about cooking w/Tea. Thanks for the recipe.
Several years ago ,I learned the method of making Ice Cream w/ Heavy Cream + Condensed milk & added flavors. However, I’ve never used the boil w/tea, strain method used here. I’ve used the powdered Matcha which is added directly when whipping the cream. Just made a batch of Lemon Turmeric w/Toasted Coconut Ice Cream last week (an experiment turned DELICIOUS). I have so many Harney Teas in my Tea Pantry_ I will try the Serengeti Tea first to make Ice Cream_pretty sure my Husband will suggest Lapsang Souchong Tea though. I remember my Friend & Mentor John Harney (your Grandfather) teaching me how to cook with Tea back in the 90’s while visiting him at his home…great memories. “Eat Tea” by Pruess & John Harney (2001) is a great book to learn about cooking w/Tea. Thanks for the recipe.
Jason
Followed directions perfectly, but I couldnt get the whipping cream to form peaks even after 10 mins so I abandoned it and folded in the milk, we’ll see if it still turns out good
Followed directions perfectly, but I couldnt get the whipping cream to form peaks even after 10 mins so I abandoned it and folded in the milk, we’ll see if it still turns out good
Rachel
Brilliant idea, Emeric! Will definitely try this weekend—thanks for posting!
Rachel
Brilliant idea, Emeric! Will definitely try this weekend—thanks for posting!
Rachel