Earl Grey Ice Cream

1. 1

   Prepare an ice-water bath, and set aside.

2. 2

   Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.

3. 3

   Place the milk, cream, and tea bags in a medium saucepan, and bring the mixture to a boil.

4. 4

   Remove from heat; cover, and let steep for 10 minutes.

5. 5

   Remove the tea bags, and return the mixture to a boil.

6. 6

   Gradually pour half of the milk mixture into the egg yolk mixture, whisking constantly.

7. 7

   Return the combined mixture to the saucepan.

8. 8

   Cook the combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon.

9. 9

   Strain into a bowl set in the ice bath, and chill completely; stirring occasionally.

10. 10

    Freeze in an ice-cream maker, according to the manufacturers instructions, until the ice cream just holds its shape.

11. 11

    Transfer the ice cream to a metal loaf pan; cover with plastic wrap, and freeze until firm, at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.