If you want to make an ice cream fit for afternoon high tea, then this is your recipe! French vanilla with the refreshing aftertaste of Earl Grey tea.
If you have any trouble making the custard base of the ice cream, remember this: if it splits, grab your stick mixer (bar mixer) and whiz it up. This will restore split custard almost 100% of the time.
1 cup milk
1 cup thickened cream
4 tsp French Earl Grey tea (or substitute with any other loose leaf tea)
1/4 cup French Vanilla Coffee Mate (or substitute with 4 tsp of sugar)
1/2 tsp vanilla essence
1/4 tsp salt
6 tbsp caster sugar
3 egg yolks
2 inch cinnamon stick
Heat milk, cream and the cinnamon stick in a saucepan over a low heat until it is at boiling point.
Remove from heat immediately and add the French Earl Grey tea leaves to steep for 2-3 minutes.
While the tea is steeping, separate egg yolks and place them in a bowl with half the sugar (3 tbsp). Beat eggs and sugar with an electric beater until mixture has turned white and fluffy.
Add the remaining sugar to the cream mixture and stir until sugar has completely dissolved. Add vanilla essence and salt.
Remove the cinnamon stick from the cream mixture and slowly strain the mixture into the egg mixture, whisking constantly. If you strain too quickly or if you do not stir constantly, the custard may split.
Pour the custard into a clean saucepan and place on a low heat until the mixture thickens, coating the back of a spoon. Do not bring to the boil.
Remove custard from the heat, transfer to a pourable jug and stand until mixture has completely cooled to room temperature. If you place custard in the fridge before it has cooled, the mixture will separate.
Refrigerate mixture for 4-6 hours, and then churn it in an ice cream maker as per manufacturer's instructions.
Ice cream will be at soft serve consistency when ready. If you want a firmer ice cream, place in freezer overnight.