Earl Grey No-Churn Ice Cream
Enjoy the flavors of Earl Grey Tea in a creamy no-churn ice cream. Ideal for a summer teatime treat, no ice cream maker required!
Servings: 8 servings
Equipment
- blender
- metal loaf pan
Ingredients
- 14- ounce can sweetened condensed milk
- 2 cups heavy cream plus up to ½ cup more after steeping
- 5 tea bags good quality Earl Grey Tea or 2 – 3 tablespoons of loose tea
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Instructions
- Heat the heavy cream until it’s hot and steaming but not boiling (around 170°F to 180°F.) Remove from heat and add tea bags or loose tea. Let tea steep 20 - 30 minutes.
- Remove tea bags and squeeze to remove as much cream as possible from bags. If using loose tea strain the infused cream through cheesecloth to catch the loose tea.
- Place infused cream in lidded jar in refrigerator until thoroughly chilled.
- The tea bags will absorb some of the cream once steeped, so you may need to top off your infused cream with extra heavy cream to equal 2 cups to maintain the right ratio of cream to condensed milk. I needed to add between 1/3 - 1/2 cup.
- Process cold cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 - 15 seconds longer.
- Using spatula, stir in condensed milk, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
- Pour cream mixture into a metal loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours or overnight. Serve.
Notes
- The exact amount of tea can be adjusted based on your preference for tea flavor intensity.
- The high sugar content in sweetened condensed prevents the ice cream from freezing hard, and gives this no-churn ice cream a soft-firm texture.
- The ice cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan that is freezer safe.
- Overblending your heavy cream will create butter. If you have a high-powered blender, check your cream by visual cues rather than time to prevent overblending
- Alternative method to blender: Use an electric mixer fitted with a whisk attachment to whip your cream on high speed until stiff peaks form, about 2 minutes. Whisk together condensed milk, vanilla, and salt; fold condensed milk mixture into whipped cream; pour into loaf pan.