Earl Grey Ice Cream

i present to you another breakfast appropriate ice cream ©Tim Romero

Because we need more refined ice cream.  Because it is damn hot outside and it’s only going to get hotter.  And because I love you.  Meet Earl Grey.

©Tim Romero

Charming, subtly seductive, and easier than a drunk teen on prom night.  At first I couldn’t decide what kind of tea to use for this recipe, then I tasted the earl grey ice cream by Van Leeuwen and sugar, was I sold hard.

©Tim Romero

And yet, this creamy cup of delicious falls just short of perfection.  Because perfection has music…bluesy, sultry music.  And alcohol…shaken with ice, poured into a chilled glass, and rimmed with flavored sugar.  Plus, let’s face it, I can’t just make ice cream for the rest of that summer.  Where would my love handles be come Halloween?

So I’m doing a giveaway.  One happy little lamb will receive enough of next week’s recipe for 2 and a CD by the lovely, sexy, sultry, Audra Mae.  If you’re in the New York area, your prize might just be hand delivered by yours truly.  Provided you don’t mind sharing – if you’re extra nice maybe I’ll bring a little extra.

this CD makes me a very happy lamb

To enter, leave a comment telling me your favorite happy hour music and I will randomly select one.  And now back to ice cream.

Earl Grey Tea Ice Cream
makes about 1 quart

1 cup whole milk
2 cups heavy cream
½ cup honey
5-6 Earl Grey tea bags, or tea bags of your choice
- if you are using loose tea, it’s about 4 tbsp.
5 egg yolks

  • Warm the milk and honey in a saucepan. Remove from heat, place tea bags in the pan, cover and steep for roughly an hour. Remove tea bags or strain out the tea leaves.
  • Place tea-infused milk over medium-low heat. Meanwhile, in a separate bowl, whisk egg yolk until lighter yellow and frothy.  To temper the yolks, pour in a tablespoon of milk at a time.  Feel the bowl for warmth.  When the egg yolks are warmed, slowly pour the milk and egg mixture into the saucepan, whisking constantly.
  • Heat until the mixture is thick enough to coat the back of a spoon.
  • Chill the mixture in the refridgerator for at least 8 hours, then freeze in an ice cream maker according to manufacturer’s instructions.

If you don’t have an ice cream maker, you can use plastic zip top bags.  Fill a gallon-size bag with ice and a tsp of salt.  Put the milk mixture in another, smaller zip top bag and place inside the ice.  Churn it by moving the bag around with your hands.  Takes about 30 minutes. Or you can do this.

**UPDATE**  The winner of the CD and taste of tomorrow’s recipe is Sarah – Girl, get your ass over here and drink with me!

The runners up, who will receive enough of tomorrow’s recipe for 2 (because it’s happy hour) are Sam  and Anna- Give me your address ladies.  Hit me up with a facebook message.

Cereal Milk Ice Cream

So I haven’t posted in a while.  I was busy, broke, and many other things.  However, I was given a good bit of advice, “Be too stupid to give up.”  I mulled it over for a good long while and decided to ignore my bank account and lazier self and keep on the keepin’ on.

my discount won't buy me Trix

But it was too hot to bake, so I made ice cream instead.  Cereal milk ice cream.  I was always the kind of gal who let her milk get warm at the dinner table.  These days I blame it on the fact that the milk was skim, which I do still buy on occasion, but it usually goes bad because fat free milk is simply unacceptable for baking and drinking.

cooking custard

The skim milk sitting beneath my morning cereal, however, got slurped up faster than the cereal itself.  So when a friend told me about the flavor he had at Momofuko’s Milk Bar in the city, I knew I was hooked – AND I HADN’T EVEN TASTED IT YET!  I was hooked on just the idea.

easy, freezy, beautiful

See, my mom never really bought junk food when I was younger, and still doesn’t, and truth be told, neither do I, much to my boyfriend’s dismay.  However, she did indulge us in her purchase of sugary cereals.  My favorite cereal was always Honeycomb, but in a strange and unexpected twist, the best milk hid under a bright colorful mound of Trix – mildly fruity and sweet enough to classify as dessert any day.  I don’t get Trix at 20% off, though, so I settled for what I hoped would be the next best thing, and it was.

i think it qualifies as a breakfast-appropriate ice cream

Cereal Milk Ice Cream


1 ½ cups whole milk, divided

1 cup heavy cream

1 ½ cups cereal of your choice

¼ cup sugar (or less, depending on your cereal)

3 egg yolks


  • Combine 1 cup whole milk and 1 ½ cups cereal in a bowl.  Allow to set in the refrigerator for no more than 30 minutes.  Set a timer and don’t forget about it!
  • Drain the milk into a saucepan and discard the soggy cereal.  Add the ½ cup whole milk and sugar.  Heat gently and stir, allowing the sugar to dissolve.
  • Meanwhile, whisk the egg yolks until lighter yellow and frothy.  Temper the yolks by slowly pouring some of the cream into the bowl while whisking.  An extra set of hands, or a stand mixer helps a ton!  Once the yolks have been warmed gently, pour them into the milk and sugar mixture while whisking.
  • Cook over low heat, stirring constantly until the custard thickens.  It should be thick enough to coat the back of a spoon.
  • Place 1 cup heavy cream in a bowl, place a fine mesh strainer over the bowl.  Once the custard has thickened, strain it into the cream, and stir, checking for any stray custardy lumps.
  • Allow to refrigerate overnight, then churn according your ice cream maker’s instructions.

I’ve always found the hardest part of making ice cream is waiting for it to be ice cream consistency, which can take up to 8 hours!  Yuck!  Solve this dilemma by churning the custard first thing in the morning while you get ready for work.  When you get home, you’ll have delicious ice cream ready in time for dessert!

I topped mine with the fruity bunnies I used to flavor the milk, but considered mixing them in.  Next time my mom visits me, I’m definitely making Lucky Charm ice cream, and plan on mixing in the marshmallows.

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