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Earl Grey Ice Cream

  • Intermediate
  • 1 Quart
  • 20 min
Baking Success Or Baking Mess


2 cups 3% whole milk
1 ½ cups 35% whipping cream
½ cup sugar
1/3 cup Crown® Lily White® Corn Syrup
½ tablespoon pure vanilla extract
4 Twining’s® Earl Grey Tea bags, cut open, use leaves only
Pinch of salt (optional)


Equipment required, a 1-quart ice cream maker, follow manufacturer’s directions to ensure your freezer bowl is completely frozen before using. Approximately 6 hours but may take longer.

Using a double boiler method, combine all ingredients in a large metal mixing bowl over a simmering pot of water. Stir mixture occasionally until it starts to steam, about 12-15 minutes.

Turn off heat and let cool for 10 minutes while tea continues to steep.

Strain mixture into a large bowl through a sieve to remove the tea leaves, pressing out excess liquid from the tea. Refrigerate for at least 4 hours, preferably overnight until well chilled.

Pour mixture into frozen ice cream freezer bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick

soft-serve ice cream. Can be served immediately or stored in a container in the freezer. The ice cream will become more solid in the freezer.

Recipe Note: The amounts in this recipe will fill a 1-quart size ice cream machine bowl.

Bowl sizes vary by manufacturer so amounts may need to be adjusted accordingly.

Place a storage container in the freezer before mixing begins to help prevent any melting while

transferring from the machine. For firmer ice cream freeze in container for at least 4 hours.

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