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Clean recipe · tasteofhome.com

London Fog Ice Cream

I took one of my favorite coffee shop beverages and turned it into this elegant London fog ice cream. For a star dessert, serve it with lemon sandwich cookies or in a simple glass rimmed with sugar, lavender and lemon zest. —Noelle Myers, Grand Forks, North Dakota

Original recipe: tasteofhome.com

Yield:
5 servings
Prep:
01 hr 15 min
Cook:
0 min
Total:
01 hr 15 min
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London Fog Ice Cream

Ingredients

  1. 2 cups whole milk
  2. 2 cups half-and-half cream
  3. 6 Earl Grey tea bags
  4. 1 vanilla bean
  5. 1 can (14 ounces) sweetened condensed milk
  6. 1/4 teaspoon salt
  7. 4 large eggs, lightly beaten

Instructions

  1. In a small saucepan, heat whole milk and cream to 175°. Remove from the heat; add tea bags. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into pan; add bean. Cover and steep 1 hour. Discard tea bags.
  2. Reheat cream mixture just to a boil; stir in sweetened condensed milk and salt until dissolved. Whisk a small amount of the hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  3. Strain through a fine-mesh strainer into a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  5. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.