London Fog Ice Cream
I never really drank Earl Grey Tea as I often prefer Orange Pekoe or Green Tea. It’s not that I don’t like it.. it’s more like I never had a strong interest for it.
My opinion for Earl Grey Tea changed when I went to Bang Bang Ice Cream recently and got the London Fog ice cream as I was trying to order something different from what I normally get. I’m typically not the adventurous type but since this place was famous for its wide range of ice cream flavours, I thought why not. Boy was I glad I did because it tasted so good! This prompted me to figure out how I could replicate this ice cream flavour at home using my ice cream maker.
The ice cream making process was actually quite simple.
All I had to do was make the ice cream base and add my flavouring agent which consisted of me steeping two Earl Grey tea bags in the cream mixture for approximately 15-20 minutes.
After tempering my egg yolk mixture with the cream mixture, I had to gently heat it back up over the stove top on low heat until it thickened to the appropriate consistency. You will know you achieved this consistency when you swipe the back of a wooden spoon and the line stays in place as seen in the photo below.
Let it cool down overnight in the fridge and place it in your ice cream maker to help it solidify and turn into your London Fog Ice Cream! You’ll be scraping the bowl like I did to make sure no ice cream gets missed!
Store it in an airtight container overnight to help it firm up and it’ll be ready to eat the day after! For those of you who are super impatient and want to eat it right away… you definitely can! Just know you’ll be eating soft serve ice cream 😛
You can let it set in the freezer for about 3-4 hrs instead of overnight to allow the ice cream to harden up a bit but you definitely get best results when you let it set overnight.
Tips on how to store your freshly made ice cream
- Store your ice cream in an airtight container. I recommend saving old ice cream containers from store bought ice creams to store your freshly made ones. If you don’t have any old ice cream tubs lying around, large yogurt containers or sturdy tupperware works too!
- Cover your ice cream with freezer safe plastic wrap before putting the lid on. This prevents ice crystals from forming on the top of your ice cream
- Keep your ice cream as far back in the freezer as possible. This ensures your ice cream is consistently cold and is not affected by fluctuating temperatures of the freezer door being opened all the time.
How long is it good for?
Freshly made ice cream can usually store in the freezer (under consistently cold temperatures) for up to 2-3 months. However, the texture starts to change after about 4 weeks. It’s best to consume the freshly made ice cream as soon as possible (and why wouldn’t you anyways?) for best results.
Prep time: 1 day
Cook time: 10-12 mins
Yield: ~3/4 quarts of ice cream or 708mL
- 2 Earl Grey tea bags
- 1 1/2 cups of whole milk (3.25%)*
- 4 oz granulated sugar
- 4 large egg yolks, room temperature
- 1/2 cup whipping cream
- Place whole milk and whipping cream into a medium saucepan over medium heat. Bring to a gentle simmer, until you see little bubbles around the edge of the saucepan. It should not be boiling!
- Take the saucepan off the heat and add your 2 Earl Grey tea bags and allow to steep for about 15-20 minutes. Cover the saucepan with a lid to prevent a skin from forming at the top and stir occasionally.
- Meanwhile, beat the egg yolk with a hand mixer until pale in color – it should thicken significantly. Once it becomes pale, gradually add in the granulated sugar until all combined.
- Next, you need to temper the egg yolk mixture with the hot cream mixture so that the egg mixture doesn’t curdle. Add in 1 ladle of the cream mixture to the egg mixture and whisk to combine. This will help melt the sugar as well.
- Once everything is combined, slowly ladle in the rest of the cream mixture in batches and whisk everything together.
- Strain the tempered mixture back into the saucepan to remove any potential clumps and cook over low heat until the mixture thickens. You’ll know the mixture is ready when you streak a line on the back of a wooden spoon and the line stays in place.
- Pour the mixture back into a large bowl and place plastic wrap over the top of the mixture to prevent a skin from forming. Then, allow the ice cream mixture to reach room temperature before you place it in the fridge to cool down overnight. You want the mixture as cold as possible before putting it in the ice cream maker.
- The day that you’re ready to make ice cream, put the ice cream mixture into a vessel with a spout that makes pouring easier. Turn on your ice cream maker as per your machine’s manufacturer’s instruction and add your ice cream mixture in. You’ll slowly see it thickening up and turn into ice cream over time.
- It’ll initially be very soft. If you’re impatient, you can eat it as is. However, it’ll taste much better after you put the ice cream into an airtight container and let it harden overnight in the freezer.
*If you want a thicker and richer ice cream, feel free to substitute whole milk with table cream which has 18% milk fat.