Print Recipe
4.86 from 7 votes

Earl Grey chocolate ice cream

This Earl Grey chocolate ice cream has a deep, rich chocolate taste layered with a beautiful Earl Grey note that keeps you coming back for more.
Prep Time20 mins
Cook Time30 mins
Churning Time25 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran

Equipment

Ingredients

  • 2 cups heavy cream
  • 1 cup 2% milk
  • 8 oz dark chocolate, 70%
  • 1/4 cup Dutch cocoa
  • 2 tbsps loose Earl grey tea leaves
  • 4 medium egg yolks
  • 3/4 cup granulated sugar
  • 1/8 tsp salt
  • 1/4 cup dark chocolate, 70% chopped

Instructions

  • In a double boiler or a bowl set over a saucepan of simmering water, add the cacao solids and ½ cup of heavy cream.  Stir chocolate until melted and smooth. Set melted chocolate aside.
  • In a heavy saucepan, combine remaining heavy cream, milk, salt and ½ cup of sugar.
  • Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer) and sugar completely dissolved, about 5 minutes.  Remove from heat.
  • Add the Earl Grey tea leaves and let it steep for 7-8 minutes until the cream has taken on the tea flavor, stirring occasionally and tasting to make sure it’s not too bitter.
  • Whisk in Dutch cocoa until smooth.  Add in melted chocolate and whisk until smooth.
  • In a medium heatproof bowl, whisk the yolks just to break them up and whisk in remaining sugar.  Set aside.
  • Put the saucepan back on the stove over low heat and let it warm up for 2 minutes.
  • Carefully measure out ½ cup of hot cream mixture.
  • While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth.  Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
  • Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
  • Strain the base through a fine-mesh strainer into a clean container.
  • Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.  Refrigerate the ice cream base for at least 4 hours or overnight.
  • Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
  • Spin until thick and creamy about 25-30 minutes.
  • Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid.  Freeze in the coldest part of your freezer until firm, at least 4 hours.
  • When ready to serve, scoop the ice cream into a serving bowl and top with chopped chocolate.