Lemon Verbena and Earl Grey Tea Ice Cream

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 150
    ml strong earl grey tea
  • 2
    tablespoons dried lemon verbena or 10 large lemon verbena leaves
  • 150
    ml whole milk
  • 150
    ml single cream
  • 150
    ml whipping cream
  • 3
    egg yolks
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DIRECTIONS

  • Make your Earl Grey tea, with loose tea or tea bags, if you must! Then add the dried lemon verbena, or 10 large fresh lemon verbena leaves, stir well and allow to infuse for 10 minutes.
  • Put the freshly brewed Earl Grey tea, single cream and milk into a pan and bring to a simmer. Meanwhile, whisk the egg yolks and sugar together until they thicken and pale. Remove the milk mixture from the heat, then whisk it into the egg mix.
  • Put the whole lot back onto a gentle heat until it thickens, stirring very regularly. On no account should you let this boil, otherwise the eggs will scramble. Set it aside to cool with a dampened circle of greaseproof paper on the top, to stop a skin forming.
  • When cool, either churn in an ice cream maker, adding the whipping cream towards the end of churning, or pour into a freezer-proof container, then cover it and freeze until half frozen. At this point, scoop it into a bowl, then whisk up the whipping cream and fold it into the ice cream. Put it back into the freezer until it is of ice cream consistency. You can repeat this as often as you can be bothered, to reduce the amount of crystals in the finished ice cream.
  • Remove from the freezer at least 10 minutes before serving. Store for up to 3 months in the freezer.
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