So I guess when you think of tea in winter you think more of a nice steaming cup to cozy up to on a cold night with a book or maybe a nice RomCom. When I think of tea in winter apparently I think of ice cream sandwiches.
I can’t take all the credit for this idea. There’s a great little tea shop by the Flatiron called Argo that has this blend called earl grey cream. It literally tastes like there is cream in it. It’s so decadent, and I’m not an earl grey fan. There’s another tiny tea shop in Newport, RI called Empire Tea & Coffee that has a similar blend. Adore.
But you know who adores it more than me? The BF. In fact, he asked me if there was any way I could turn this tea into something for him to eat. And before he even finished his thought he squeals (oh yes, he squealed) “OOH OHH! ICE CREAM!” And that folks, is the story of how earl grey cream ice cream came to be.
Obviously you can have tea without cookies. I tried topping a skillet cookie with this, but it just didn’t jive how I wanted to. And then I remembered the box of Anna’s almond thins I had in the cupboard, and a star was born. Adorable little ice cream sandwiches that bring a whole new meaning to tea and cookies.
*Just a Note: If earl grey cream tea is not an available variety at your store, you can swap your ratios of cream to milk to get the same result. Instead of 2 cups whole milk and 1 cup cream, use 2 cups cream and 1 cup whole milk. Easy as pie.
- 2 cups whole milk
- 1 cup cream
- ⅓ cup sugar
- 4-5 tbsp earl grey cream loose leaf tea (or 5 teabags)
- 5 egg yolks
- pinch of salt
- 2 tbsp vanilla or whipped cream vodka (optional)
- First prepare an ice bath with a smaller bowl set in the middle. Fill with 1 cup whole milk.
- In a medium sauce pot bring the cream, sugar, and the remaining whole milk to a gentle simmer, stirring frequently to prevent the milk from scalding.
- Add the tea leaves or teabags, remove from heat, cover and let steep for about 5 minutes. Taste the mixture to see if it has the intensity you want, remember that when cold the flavor will mellow, but also keep in mind that steeping the tea too long can turn it bitter. Max steeping time I would say is about 10 minutes.
- Meanwhile in a separate bowl whisk the egg yolks and salt until light and pale yellow.
- Once the tea has steeped, strain out tea leaves or remove tea bags. Bring the milk to the steaming point again if it has cooled at all.
- Once steaming, drizzle the milk over the eggs while whisking constantly to temper.
- Pour the tempered mixture back into pot and heat over medium-low, stirring constantly, until mixture thickens and coats the back of the spoon.
- Strain thickened mixture into the milk in the ice bath and stir in the vodka if using (this keeps the mixture from freezing too solidly).
- Stir to cool for a few minutes and then chill the mixture overnight.
- Churn in your ice cream maker according to the manufacturer's instructions. Pour into a freezer safe container and freeze until firm, about 3 hours.
- Serve on adorable little almond wafers and eat with your pinky up!