I do almost everything from a list. I find decision-making to be paralyzingly stressful, so I just make lists of everything I want to try or need to do, and then I check stuff off the list. Sometimes I have weird, complicated rules about how I organize my various lists. Sometimes I use a random number generator to decide what to do next. I’m crazy.
When I get really bored or really stressed, I find something to make a list of. The longer the better. Is the list useful? Doesn’t really matter. Just the act of creating a list is soothing to me. I can get into a total flow state and go for ages copying down recipes or movies or essential oils or any number of other silly things. What’s wrong with me? Is there anyone else on the entire planet who does this?
So my allegiance to the list is why I’m bringing you ice cream in October. It was next. Just put on a sweater, kids, because this Earl Grey with Lemon Ice Cream is awesome. I can never say Earl Grey without thinking of Captain Jean Luc Picard, so I’m pretty sure they would serve this ice cream in the officer’s dining room on the Enterprise. You should serve it at your house, too.
You do need an ice cream machine for this. I have an ice cream attachment for my KitchenAid stand mixer, and I find it works great. We’re going to steep some loose leaf Earl Grey in some warm cream before creating our creme anglaise base. We’re only adding in the lemon juice just before spinning the ice cream in the machine. It’s possibly a two day project, but most of it is just waiting for things to cool/freeze. It’s all gonna be worth it because nothing is good as homemade ice cream.
Oh, and you’ll have some leftover egg whites from this recipe. Use them to make meringue nests, then serve your ice cream on them. You’re a genius.
Raise a pinky, friends, and make some Earl Grey with Lemon Ice Cream. It’s the right thing to do in any season.
2 cups double cream, divided
1 cup whole milk
3/4 cup caster sugar
2 tablespoons loose leaf Earl Grey tea
6 egg yolks
Juice of 1 lemon
- In a medium sauce pan, combine 1 cup of your double cream with your whole milk and your sugar. Stir it frequently over medium low heat until the sugar is dissolved and you just start to see the hint of bubbles forming around the edge of the pan. Remove the pan from the heat.
- Put your tea in an infuser and submerge it in your warm sweetened cream mixture. Allow your tea to steep for up to 20 minutes. It won’t be as strong as if you were steeping it in water, so just let it go for a while.
- Once your tea is steeped, remove the infuser. Add your six egg yolks to a large mixing bowl, and whisk until smooth. Slowly drizzle in your cream mixture, whisking all the while so that the heat from the cream doesn’t scramble your eggs. Once you’ve got all the cream incorporated with the egg yolks, transfer this mixture back to your sauce pan.
- Heat your mixture over medium low heat, stirring frequently until it starts to thicken and reaches 170F (75C). While this is heating, add your remaining cup of cream to that mixing bowl we were using earlier. Once your ice cream mix reaches the proper temperature, pour it through a fine mesh sieve into the bowl with the cream. This will help to cool it down more quickly. Give everything a good stir, then let it sit on the counter to cool for at least 15 minutes before covering it with plastic wrap pressed right down onto the top of the liquid, and refrigerating your mixture for at least an hour, but overnight is fine.
- Once your mixture is cooled down, stir in your lemon juice, then add it to your ice cream mixer and churn it according to the manufacturer’s instructions. Mine takes about 25 minutes. Transfer to a freezer safe container and put it in the freezer to harden up for at least four hours.
- Homemade ice cream freezes quite hard because it’s not full of air like store bought ice cream. Allow it to sit out on the counter for at least 15 minutes before scooping and serving.
Recipe from O&O Eats.