Adapted from David Lebovitz’s vanilla ice cream recipe
Makes about one quart of ice cream (6-8 servings)
- 1 cup whole milk (250ml)
- 3/4 cup granulated sugar (150g)
- 2 tsp earl grey tea (loose)
- A pinch of salt
- 5 large egg yolks
- 2 cups heavy cream (500ml)
- 1 teaspoon vanilla extract
- 1/2 cup mixed berry coulis (recipe below) or a favorite berry jam (125ml)
Heat the milk, salt, and sugar in a saucepan. Add earl grey tea leaves. Remove from heat and allow to infuse for 15 minutes, then strain out the tea leaves, pour the infused milk back into the sauce pan, and reheat.
Set a 2-quart bowl inside a larger bowl partially filled with ice and rock salt. Strain the heavy cream into the smaller bowl.
In another bowl, mix the egg yolks together. Gradually pour some of the warmed infused milk into the yolks, whisking briskly as you pour. Pour the yolk and milk mixture back into the saucepan. Add the vanilla extract.
Cook over low heat, stirring and scraping the bottom frequently with a silicon spatula until the custard is thick enough to coat the spatula or the back of a spoon.
Strain the custard into the smaller bowl holding the heavy cream. Stir the mixture over the ice until cool, then using a hand held mixer, beat the ice cream base at medium speed for about 10 minutes until it thickens in volume, resembling velvety soft serve. Add the berry coulis or jam, folding to combine.
Pour into containers and freeze for 1-2 hours before serving.
Mixed Berry Coulis
- 2 cups fresh or frozen mixed berries (blueberries, blackberries, raspberries)
- 2 TSBP lemon juice
- 2 TBSP sugar
- 1 TSP honey
- Pinch of salt
Add all ingredients to a saucepan and cook over medium heat, crushing berries with a spoon or spatula, until the mixture is reduced to a thick sauce-like consistency. Strain out the seeds and reserve the coulis as an ice cream mix-in or spooned over yogurt parfaits.