Orange Earl Grey Ice Cream

1. 1

   Mix the milk, sugar and salt in a medium saucepan. Warm the milk mixture over medium-high heat, stirring occasionally until the sugar dissolves and tiny bubbles start to form, about 3-4 minutes.

2. 2

   Stir the orange zest and tea into the warm milk mixture. Cover, remove from the heat and let sit for an hour and 15 minutes.

3. 3

   Once the milk mixture has been infused, re-warm it over medium-high heat until tiny bubbles begin to form, about 1-2 minutes. Pour half of the warm milk mixture into the egg yolks whisking constantly to make sure the egg yolks don't curdle.

4. 4

   Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan until the custard thickens slightly, 4-8 minutes or 180?F. Immediately strain the mixture into the cold cream in the ice bath. Press firmly with a spoon to make sure all of the flavor is extracted.

5. 5

   Chill the custard in the fridge for at least 4 hours and freeze in an ice-cream maker. Put in an air-tight container and let ice cream firm up in freezer until solid, about 3-4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.