We took our No Churn Vanilla Ice Cream and added in Earl Grey Creme Tea. The result? A super-creamy, ice cold treat that’s reminiscent of a creamsicle bar with a nice layer of black tea. We could not get enough!
Time: 10 min + Freezing Time
Serves 4-6Rating
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Loading...| 1 cup steeped Earl Grey Creme Tea | |
| 14 oz can condensed milk | |
| 2 cups heavy cream | |
| 2 tsp Traditional Mexican Vanilla | |
| Pinch Vanilla Bean Salt |
| 1. | First, make a strong cup of Earl Grey Creme. Steep 2 heaping tsp earl grey tea in one cup very hot water right at the boil. Steep for 10 mins. Strain off the leaves and chill the tea. |
| 2. | In the bowl of a stand mixer with the whisk attachment, whip the cream until very stiff. |
| 3. | In a bowl, whisk together the tea, condensed milk, Vanilla Bean Salt and Traditional Vanilla Extract. |
| 4. | Stir about a cup of the whipped cream into the condensed milk mixture. You don't have to be careful here. You're just looking to lighten it a bit. |
| 5. | Scrape the condensed milk mixture onto the remaining whipped cream in the stand mixer bowl. Fold the two together until just combined. |
| 6. | Freeze in a countertop ice cream freezer or simply scrape into a large metal loaf pan and place in the freezer for two hours. The result will be scoopable soft serve! |
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