Earl Grey tea ice cream is one of those desserts that feels elegant but is surprisingly simple to make. Imagine the creamy goodness of homemade ice cream blended with the fragrant, citrusy hints of Earl Grey tea. Sounds fancy, right? Don’t worry—it’s easier than you think.
Earl Grey tea has its roots in 19th-century England. Fun fact: There’s a story that Charles Grey, the 2nd Earl Grey, received this tea recipe as a gift from a Chinese mandarin. True or not, the tea’s unique bergamot flavor has been a favorite for centuries—and now, it inspires delicious treats like this ice cream.
This recipe is perfect for tea lovers or anyone looking to try something new. Whether you’re hosting guests or just treating yourself, this dessert will definitely get people talking.
Quick Recipe Facts
Time Commitment:
- Prep: 10 minutes
- Cook: 10 minutes
- Chill: 10 hours and 30 minutes (yes, patience is key!)
- Total: About 11 hours
Servings:
Makes 10 servings, or roughly 1 quart.
How Hard Is It?
Intermediate. If you’ve tempered eggs before or used an ice cream maker, you’re good to go.
What You’ll Need
Tools:
- Ice cream maker (or a stand mixer attachment)
- Fine mesh sieve
- Medium saucepan
- Large mixing bowls
- Whisk
- Plastic wrap
Ingredient Checklist:
Here’s everything you need to make this tea-infused treat:
- 1 ½ cups heavy cream – The base for that silky texture.
- 1 tablespoon Earl Grey tea – Loose-leaf or bagged; use high-quality tea for the best flavor.
- 4 egg yolks – Adds richness!
- ½ cup granulated sugar – Perfectly sweetens without overpowering the tea.
- 1 ½ cups whole milk – For balance.
- ¼ cup honey – Adds a subtle floral sweetness.
- ½ teaspoon kosher salt – Enhances the flavors.
- 1 teaspoon vanilla extract – Complements the Earl Grey beautifully.
Optional Substitutes:
- Need it dairy-free? Swap the heavy cream for coconut cream (though the flavor will change).
- Avoiding caffeine? Use decaf Earl Grey.
- Prefer maple over honey? That works too!
Step-by-Step Instructions
Step 1: Infuse the Cream
Start with the heavy cream in a medium saucepan. Heat until it steams—don’t let it boil! Add the Earl Grey tea and let it steep for about 30 minutes off the heat. Strain through a fine mesh sieve to discard the tea leaves, pressing to get every bit of flavor. Done? Set that infused cream aside.
How do you know it’s ready? The cream will smell like heaven—fragrant and citrusy.
Step 2: Make the Custard
In a bowl, whisk egg yolks and sugar together until you get a pale yellow, thick mixture. This step takes about 2–3 minutes of whisking.
Meanwhile, in a saucepan, heat the milk, honey, and salt until they’re steaming (again, no boiling!). Slowly add the warm milk mixture to the eggs while whisking. This prevents the eggs from scrambling—a process called tempering.
Once combined, pour it all back into the saucepan. Cook over medium heat, stirring constantly, for about 5 minutes. You’re looking for the custard to thicken enough to coat the back of a spoon.
Quick Tip: Swipe your finger across the back of the spoon. If the line stays clean, it’s done.
Step 3: Mix and Chill
Strain the custard into a bowl to catch any cooked egg bits. Stir in your infused cream and vanilla extract until smooth. Cover the custard with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Chill for at least 4 hours, but overnight is even better.
Pro Tip: The longer you chill, the more the flavors develop.
Step 4: Churn and Freeze
Pour the chilled custard into your ice cream maker and churn according to the instructions. It’ll take around 15–20 minutes to reach that soft-serve consistency. For firmer ice cream, transfer it to a container, cover it tightly, and freeze for at least 6 hours.
How can you tell when it’s ready? The ice cream should be creamy yet hold its shape when scooped.
Ways to Make It Your Own
Want to customize? Here are some ideas:
- Spice it up: Add cardamom or cinnamon when steeping the tea.
- Fancy flavors: Swirl in lavender honey or fold in candied orange peel before freezing.
- Seasonal pairings: Serve with roasted peaches in summer or spiced apples in fall.
Serving and Storing
Presentation Ideas:
Scoop your ice cream into pretty dessert bowls or onto shortbread cookies. Want to impress? Garnish with a drizzle of honey or a sprinkle of edible flowers.
Perfect Pairings:
It’s heavenly with lemon tarts, chocolate cake, or fresh berries.
Storage:
Store in an airtight container in the freezer for up to two weeks. Just make sure to press plastic wrap directly on the surface to avoid freezer burn.
And there you have it—an ice cream that’s equal parts creamy, aromatic, and a little bit fancy. It’s perfect for a tea-themed gathering or a quiet night in. Give it a try, and don’t forget to savor every bite. Happy churning!
PrintEarl Grey Tea Ice Cream
Earl Grey Tea Ice Cream is a delightful fusion of rich, velvety custard and the fragrant, citrusy notes of Earl Grey tea. Perfect for tea lovers and dessert enthusiasts alike, this recipe transforms a classic French-style ice cream base into a refreshing, aromatic treat that’s both elegant and indulgent.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 10 hours 50 minutes (includes chilling time)
- Yield: 10 (approximately 1 quart) 1x
- Category: Dessert
- Cuisine: French-inspired
Ingredients
- 1 ½ cups heavy cream – Infused with Earl Grey tea for a rich flavor.
- 1 tablespoon Earl Grey tea – Loose-leaf or bagged; high-quality tea is recommended.
- 4 large egg yolks – Adds creaminess and structure to the custard.
- ½ cup granulated sugar – Sweetens the base without overpowering the tea.
- 1 ½ cups whole milk – Balances the richness of the cream.
- ¼ cup honey – Provides floral sweetness that complements the bergamot notes.
- ½ teaspoon kosher salt – Enhances the overall flavor profile.
- 1 teaspoon pure vanilla extract – Adds warmth and depth to the ice cream.
Instructions
In a small saucepan, warm the heavy cream over medium heat until it begins to steam (do not boil). Add the Earl Grey tea and steep off heat for 30 minutes. Strain through a fine mesh sieve to remove tea leaves, pressing gently to extract all flavors. Set aside.
In a large bowl, whisk egg yolks and sugar until pale and thickened. Meanwhile, heat milk, honey, and salt in a saucepan over medium heat until steaming. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
Return the tempered mixture to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (about 5 minutes). Strain through a fine mesh sieve into a clean bowl.
Stir in the infused cream and vanilla extract. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions (about 15–20 minutes for soft serve consistency). Transfer to an airtight container or loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours until firm.
Notes
Serving Suggestions:
Serve scoops in dessert bowls or on top of shortbread cookies for an afternoon tea-inspired treat. Garnish with edible flowers or a drizzle of honey for added elegance.
Tips & Tricks:
- Use fresh, high-quality Earl Grey tea for bold flavors.
- Avoid boiling the cream or custard to prevent curdling.
- Chill your ice cream maker bowl ahead of time if required by your machine.
Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for 5–10 minutes.
