Wednesday, July 27, 2011

Earl Grey Chocolate Ice Cream

I used four teabags to infuse 2 cups of milk/cream. That's probably strong, but I needed it to stand up to the dark chocolate-which it did. If you despise Earl Grey (which I do) this ice cream won't change your opinion. If however, you have a youngster at home that simply adores the vile, vile brew-you can win points towards your Mother of the Year award by making a batch of this during a heatwave. It will also use up that box of tea that has been stinking up your cabinet for the last month.

You Will Need:

4 Earl Grey tea bags (or about 2 tablespoons loose tea)
1 cup heavy cream
1 cup milk
1/2 cup granulated sugar
3 large egg yolks
1/4 cup dark cocoa powder, sifted

Heat the milk, cream and tea until steaming. In a heatproof bowl, whisk together the eggs and sugar. Slowly whisk in the milk. Return to pan and cook to 175 degrees F. Strain into heatproof bowl. Whisk in cocoa. Cool. Process in machine or freezer tray. Makes a bit more than a pint.

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