Earl Grey frozen custard is a refreshing treat that the whole family will enjoy. An ice cream-inspired dessert, Earl Grey, also known as black tea with bergamot oil, will cut through the summer heat as well as any other frozen treat.
Earl Grey frozen custard is a decadent treat for the summer heat.
The recipe below will make one pint of Earl Grey frozen custard.
What is Frozen Custard?
Similar to ice cream, frozen custard is made from milk, cream and egg yolks while ice cream is just made from milk and cream. Frozen custard has a denser consistency when compared to ice cream because of the egg yolks that are added to it.
When making frozen custard, you need to make the custard base first. This involved tempering the eggs into your hot milk and watching your milk so that your eggs don’t scramble.
What Tea Should I Pick?
The higher quality Earl Grey tea bags you use, the deeper and richer flavor ice cream you will get. You can also choose to use a different kind of tea, such as green tea if you prefer.
There are many choices when it comes to Earl Grey tea bags when you go to the supermarket, or you can order off Amazon. If you don’t have time to
Best Earl Grey Tea Bags:
There are lots of options for Earl Grey tea bags, it just depends on how much you want to spend. Generally, the more expensive your teabags cost, the better quality they will be. I’ve made a list of the best tea bags that will give you the best bang for your buck.
- Numi Earl Grey Tea – $5. 25 / 18 bags
- Twinings Earl Grey Tea – 3.25 / 20 bags
- Tazo Earl Grey Tea – 3.29 / 20 bags
For an even deeper Earl Grey flavor, you can add a couple of drops of bergamot oil before chilling your custard. Bergamot oil is cold-pressed from oranges and is what gives Earl Grey its distinct flavor. If you don’t have bergamot oil on hand but want that richer flavor, you can just add an additional tea bag to your custard.
How to Temper Eggs
Tempering your egg yolks is the most important step of this entire recipe.
In a large saucepan, add your milk, cream, salt, and vanilla over medium heat and bring to a light simmer. After adding your ingredients and before it simmers, add your yolks and sugar to another bowl and begin to whisk it together. When you can make ribbons with your yolks and sugar, add two ladles of the hot milk mixture to your egg yolks and continue whisking. This will keep the eggs from scrambling when they are added to the hot milk in your saucepan.
After whisking some of your milk into the eggs, add the egg and milk mixture to your simmering milk mixture and bring to a boil. Make sure that you continue to stir the milk and eggs together. If you walk away from your boiling saucepan, the eggs will scramble and you will have to start all over. Continue to stir the contents in your saucepan into a figure 8 motion until it comes to a rolling boil and an instant-read thermometer reads 180 degrees F and your contents will coat the back of a spoon.