I scream, you scream, we all scream for ice cream! And this Sunday (July 17th) just so happens to be national ice cream day! And in our opinion, there’s no better way to celebrate but with some homemade tea infused ice cream.
When it came time to find the perfect recipe, we had to make sure we found a recipe that didn’t require a fancy ice cream machine. Because let’s face it, we’re not Martha Stewart. We believe in simple and attainable recipes that everyone call follow.
The recipe is for no-churn earl grey and honey ice cream and requires few ingredients, it’s easy to follow and can be made just in time for national ice cream day.
-2 Cups heavy cream
-2 Tbsp. For Tea’s Sake Shades of Earl Grey loose tea
-1 (14 ounce) Can sweetened condensed milk
-1 Tbsp. vanilla extract
-2 Tbsp. honey
1. In a saucepan over medium heat, heat cream until it just begins to get bubbly but make sure to not let the cream boil and become too frothy. Remove cream from the heat and stir in tea leaves. Cover and let sit for 30 minutes.
2. Strain through a mesh sieve into a bowl, pushing the liquid out of tea leaves. Cover the bowl and refrigerate cream until fully chilled.
3. Place the bowl from the stand mixer and the whisk attachment into the fridge to chill as well. This step is crucial. Heating the cream allows the tea leaves to fully steep, leaving you with an infused Earl Grey cream. However, to make the ice cream, the cream will need to be refrigerated until cold again. It also helps to chill the bowl and whisk that you will be using to mix the ice cream in. If the ingredients are warm, the mixture won't thicken to the desired texture.
4. When you're ready to make the ice cream, remove everything from the fridge. Combine the cream, sweetened condensed milk, vanilla, and honey in the chilled bowl and whip until soft peaks form, about 3-5 minutes. Transfer to a freezer-safe container and freeze at least 6 hours before serving.