No-churn Earl Grey Vanilla Ice Cream
Prep Time
About
Cooking Mode
1 ½ Tbsp. loose Earl Grey tea
1 (500 mL) container whipping cream
1 (300 mL) can sweetened condensed milk
2 tsp. Vanillablossum pure vanilla extract
1 ½ Tbsp. loose Earl Grey tea
1 (500 mL) container whipping cream
1 (300 mL) can sweetened condensed milk
2 tsp. Vanillablossum pure vanilla extract
1Place tea in a spice grinder or a mortar and pestle. Grind or pound the tea until more like a powder, but with some tiny bits of tea leaves still visible.
2Put cream, condensed milk, vanilla and ground or pounded tea in the bowl of your stand mixer fitted with the whip attachment (see Note). Whip until the mixture is thickened and soft peaks form that fall back on themselves when lifting the whip out of the bowl. (Do not over-whip or the mixture may separate.)
3Use a spatula to transfer the mixture to a 41/2" by 81/2" loaf pan or other vessel with an 8 cup (2 litre) capacity. Freeze the ice cream until solid, at least 6 hours. Keep frozen until ready to serve.
Tips
1
**Note:** A regular bowl and sturdy hand mixer could also be used to make the ice cream mixture.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note