Earl Grey Tea Ice Cream Recipes

Steps:

• For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
• For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard.
• Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve.

Steps:

• Prepare an ice bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.
• Place the milk, cream, and tea bags in a medium saucepan, and bring mixture to a boil. Remove from heat; cover, and let steep for 10 minutes. Remove the tea bags, and return the mixture to a boil. Gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return the combined mixture to the saucepan.
• Cook combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon. Strain the mixture into a bowl set in the ice bath, and chill completely. Freeze in an ice-cream maker, according to manufacturer's instructions, until the ice cream just holds its shape. Transfer the ice cream to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.

Steps:

• Split the vanilla bean open and scrape the seeds into a heavy, 1 gallon pot. Put in the milk and 1 1/2 cups sugar and bring to a scald. Put in the tea bags and let steep for 20 minutes. Set aside.
• Using a tabletop mixer, place the yolks and sugar in the bowl and mix at medium-high speed until the yolks are stiffened and are a pale, yellow color.
• On low speed, gradually add about 2 cups of the hot milk and vanilla bean mixture. Bring this mixture back to the pot.
• Cook on medium-low heat until just thickened, and coats the back of a spoon. Immediately strain through a fine strainer and chill overnight. (Putting the tea bags back into the ice cream mixture.) This helps to infuse the flavor of the tea into the milk and cream. Freeze according to manufacturer's instructions.