There's something special about a scoop of earl grey ice cream. The smooth, creamy texture paired with that distinct black tea flavor and hint of citrus from bergamot makes this dessert feel elegant but still comforting. It's like sipping a cozy cup of tea-only colder, sweeter, and just as soothing.
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The best part? You don't need fancy equipment or professional skills to make it at home. I'll walk you through step by step, and by the end, you'll have a homemade treat that feels way more gourmet than it is. If you love making ice cream from scratch, you'll also want to try my Strawberry ice cream recipe for another sweet idea.
Ingredients you'll need
- 1 ½ cups heavy cream
- 1 tablespoon earl grey tea (loose leaf or tea bags)
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ¼ cup honey
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
Step 1 - Infuse the tea into the cream
Start by freezing your ice cream maker bowl (if required) so it's ready when you are.
In a small saucepan, add the heavy cream and earl grey tea. Warm it gently over medium heat until the cream starts steaming-but don't let it boil. Remove from heat and let the tea steep for 30 minutes at room temperature.
Strain the cream through a fine mesh sieve, discard the tea, and set aside the infused cream.
Step 2 - Whisk the yolks and sugar
In a large bowl, whisk together the egg yolks and granulated sugar. Keep whisking until the mixture looks pale yellow and smooth. This is the base of your custard, so take your time here.
Step 3 - Warm the milk, honey, and salt
In a clean saucepan, combine the milk, honey, and salt. Heat it over medium until it just begins to steam.
Now slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. This step is called tempering, and it keeps the eggs from scrambling.
Step 4 - Cook the custard
Pour the custard mixture back into the saucepan and cook over medium heat. Stir constantly until the custard thickens and coats the back of a spoon-about 5 minutes.
Once thickened, strain the custard through a fine mesh sieve into a clean bowl.
Whisk in the tea-infused cream and vanilla extract.
Step 5 - Chill before churning
Cover the custard with plastic wrap (pressing it against the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or overnight for best results. The colder your base, the creamier your ice cream will be.
Step 6 - Churn and freeze
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. In my KitchenAid ice cream attachment, this takes about 15 minutes until it reaches soft-serve consistency.
Transfer the ice cream into a loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours-or until it's firm enough to scoop.
Storage tips
- Make sure your base is fully chilled before churning.
- Homemade ice cream keeps well for up to 1 month in the freezer. Store it in an airtight container with plastic wrap or wax paper pressed directly against the surface to prevent ice crystals.
Top tip
Don't rush the chilling process. The colder your base before churning, the smoother your final scoop will be.
FAQ
Yes! Pour the custard into a shallow dish and freeze. Stir it with a fork every 30 minutes for 2-3 hours until creamy.
It will stay fresh in the freezer for up to a month, but it's best enjoyed within the first week for the creamiest texture.
Definitely. Use about 2 tablespoons of loose-leaf tea and strain it out after steeping.
Yes, this ice cream is naturally gluten-free.
Conclusion
Homemade earl grey ice cream is a creamy, fragrant dessert that feels both comforting and special. Whether you're serving it after dinner or sneaking a scoop straight from the freezer (no judgment here!), it's the kind of recipe that makes you pause and smile.
So grab your cream, steep that tea, and give this recipe a try.
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📖 Recipe
Earl Grey Ice Cream
There’s something special about a scoop of earl grey ice cream. The smooth, creamy texture paired with that distinct black tea flavor and hint of citrus from bergamot makes this dessert feel elegant but still comforting. It’s like sipping a cozy cup of tea—only colder, sweeter, and just as soothing.
Ingredients
- 1 ½ cups heavy cream
- 1 tablespoon earl grey tea (loose leaf or tea bags)
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ¼ cup honey
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- In a small saucepan, add the heavy cream and earl grey tea. Warm gently over medium heat until steaming. Remove from heat and steep for 30 minutes. Strain and set aside.
- In a large bowl, whisk the egg yolks and sugar until pale yellow and smooth.
- In another saucepan, heat milk, honey, and salt until steaming. Slowly pour into the egg yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over medium, stirring constantly until it thickens and coats the back of a spoon.
- Strain the custard into a clean bowl. Whisk in the tea-infused cream and vanilla extract.
- Cover with plastic wrap, pressing it against the surface. Refrigerate at least 4 hours or overnight.
- Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (about 15 minutes).
- Transfer to a loaf pan, cover with plastic wrap, and freeze for at least 6 hours before serving.
Notes
This earl grey ice cream keeps well in the freezer for up to 1 month. For the best texture, enjoy within the first week. You can use loose-leaf or tea bags. Don’t skip the chilling step—cold custard means smoother ice cream.
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 260Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 115mgSodium: 50mgCarbohydrates: 24gFiber: 0gSugar: 21gProtein: 4g
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