Earl Grey Frozen Custard

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?

Use six tea bags for a richer earl grey flavor.
Use six tea bags for a richer earl grey flavor.

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.

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.

Earl Grey Ice Cream Recipe

5 from 2 votes
Recipe by Sarah Course: DessertCuisine: AmericanDifficulty: Medium


Prep time


Cooking time





Earl Grey frozen custard is a decadent treat for the summer heat.


  • 2 cups whole milk

  • 2 cups heavy whipping cream

  • 8 egg yolks

  • 1 cup sugar

  • 1 tsp vanilla extract

  • 6 earl grey tea bags

  • pinch salt


  • Make the custard base. Combine the milk, cream, salt and vanilla. Heat in a large saucepan and bring to a simmer.
  • Whisk egg yolks. Put your egg yolks and sugar into a bowl and whisk vigorously until the mixture is pale and ribbons form when you pull up the whisk. This is called “blanching”.
  • Temper. While whisking consistently, bring several ladles of the hot milk mixture into your egg mixture and fold them together. This will keep your eggs from cooking when adding your eggs directly into the milk mixture. Add the egg and milk mixture into the egg mixture and bring to a boil.
  • Add your tea. Add your tea bags directly to the milk mixture and continue stirring your milk and egg mixture in a figure 8 motion and bring to a boil. Use an instant-read thermometer and bring the mixture to 180 degrees. Remove from heat when the custard coats the back of a wooden spoon and it has reached the desired temperature.
  • Cool. Allow the mixture to cool and remove the tea bags. Once cool, add the mixture to an ice cream maker. Follow ice cream maker directions.


  • The frozen custard is best after it freezes for a couple of days.

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