Earl Grey Ice Cream (and milkshake)

This is a odd posting day for me. It is both awesome and sad. Awesome because it’s one of my closest friends’ birthdays (hi, Sarah!) and sad because it is also the day my mom passed away, several years ago. That was a tough phone call–happy birthday, Sarah, and I have bad news. Luckily, she was such a good friend that she took it in stride. In many ways I am grateful that it was on the same day because August 27 will always mean, first and foremost, Sarah’s birthday. It was part of her AOL screen-name when we first started being friends, it also is two days away from one of my other closest friends’ birthdays, and a few days after my sister-in-law’s birthday. Basically, the end of August is so full of celebration, that I really can’t get too sad about it.

In honor of today, I wanted to post a recipe that was suitable for both. Since both are such ladies, they both like tea. One of my mom’s favorites was Earl Grey, and I used to make sure I had some on hand at first my apartment and then my house just in case she wanted some on a visit. One of the best college memories was going to the dining hall with Sarah and getting milkshakes. We had a local dairy on campus (does that make us sound like farmers? I promise it is a full university and right near DC) and the ice cream was just amazing. I still enjoy it when I make it back for a visit. They would make you a milkshake from any of the flavors. Cookies and cream was one of the best, but I like to think that this Earl Grey milkshake could almost put it to shame.

I won’t include a formal recipe for the milkshake, but basically…take a few scoops of the ice cream, and using a 1:1 ratio of milk to ice cream with your blender…tada! Yummy milkshake that tastes like an awesome earl grey tea, mixed with some cream, and frozen!

Directions for Earl Grey Ice Cream

  • 1 cup sugar
  • 1/4 to 1/2 cup earl grey tea leaves (empty out the tea bags if that’s what you have; I used 20 bags of tea, but it was pretty strong, so 10-15 might be better)
  • 1 cup milk
  • 2 cups cream
  • 2 teaspoons vanilla extract

Start by heating the sugar, milk, and cream in a medium saucepan. Keep stirring to dissolve the sugar. Add the tea leaves, and continue heating until the mixture begins to lightly simmer.

Let it simmer for a few minutes to allow it to thicken slightly.

At this point, turn off the heat and cover the saucepan. Let it sit covered for 30 minutes to steep. After this point, use a mesh strainer to get rid of most of the tea leaves (some bits will remain).

Stir in the vanilla extract, then, place the mixture in the fridge, covered, to chill for a few hours before churning.

Before churning

After churning

Directions for Earl Grey Ice Cream without pictures

  • 1 cup sugar
  • 1/4 to 1/2 cup earl grey tea leaves (empty out the tea bags if that’s what you have; I used 20 bags of tea, but it was pretty strong, so 10-15 might be better)
  • 1 cup milk
  • 2 cups cream
  • 2 teaspoons vanilla extract

Start by heating the sugar, milk, and cream in a medium saucepan. Keep stirring to dissolve the sugar. Add the tea leaves, and continue heating until the mixture begins to lightly simmer. Let it simmer for a few minutes to allow it to thicken slightly. At this point, turn off the heat and cover the saucepan. Let it sit covered for 30 minutes to steep. After this point, use a mesh strainer to get rid of most of the tea leaves (some bits will remain). Stir in the vanilla extract, then, place the mixture in the fridge, covered, to chill for a few hours before churning.

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6 thoughts on “Earl Grey Ice Cream (and milkshake)

  1. Pingback: Blueberry and Cream Cookies | fudgingahead

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