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Earl Grey Ice Cream

Earl Grey Ice Cream




1 Quart


20 minutes


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  • 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)



  1. 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.
  2. 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.
  3. 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.
  4. 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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