- Serves: 4-6
- Cook Time: 25 minutes
- Prep Time: 10 minutes plus cooling and churning time
- Effort: medium
- 600 ml double cream
- 115 g Earl Grey tea
- 6 egg yolks
- 25 g caster sugar
- 10 g trimoline, (inverted sugar syrup)
Tips and Suggestions
Instead of using an ice cream machine, Sean fills balloons with the ice cream mixture together with nitrogen gas and then uses liquid nitrogen at -196C to freeze into hollow ball shapes. At home, you might want to stick with our method!
1. Add the cream and tea to a pan and slowly bring up to simmering point, then remove from the heat and leave to infuse for 30-40 minutes. Pass through a sieve.
2. Beat the egg yolks and sugars together in a bowl until pale and creamy.
3. Pour a third of the cream mixture onto the egg yolks, whisking all the time, then pour the eggy mixture back into the pan with the remaining cream. Stir over a gentle heat until the custard thickens. Scrape into a container and leave to cool for 24 hours.
4. Pour the custard into an ice cream machine and churn according to the instructions. Scoop into bowls and serve, or freeze until needed.
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