Rich, creamy and tinged with the spicy citrus flavour of Earl Grey tea and bittersweet caramel, this is summer in a cone.
Recipe by Julie Tuan and Sandra Wong, founders of Lily & Ran.
Prep Time and Cook Time
2 days and 9 hours
• Earl Grey tea leaves, loose (3 tbsp)
• Fresh milk (2 cups)
• Tapioca starch (4 tsp)
• Sugar (2/3 cup + ¼ cup)
• Heavy cream, warmed (1¼ cups)
• Sea salt (½ tsp)
• Water (3 tbsp)
Freeze the ice cream maker
• Place the ice cream maker container in the freezer for at least two days before churning.
Steep the Earl Grey tea and prepare slurry
• In a saucepan, combine loose Earl Grey tea leaves and milk and bring to the boil, stirring. Once boiling, cover the pan and allow to steep at room temperature for at least one hour.
• Whisk together tapioca starch with a few tablespoons of fresh milk. Set aside.
Make the caramel
• Place 2/3 cup sugar in a stainless steel saucepan, adding a bit of water to wet the sugar.
• Over high heat, allow the sugar to melt. When the mixture starts to turn golden, swirl the pan gently until it turns amber.
• Take the saucepan off the heat immediately. Pour in the heavy cream and return to medium low heat.
Make the ice cream base
• Pour tea-infused milk over a mesh sieve in a saucepan.
• Add sea salt and remaining sugar to taste.
• Continue to stir over medium heat. When it starts to boil, whisk in the tapioca starch slurry until it thickens and looks glossy.
Churn the ice cream
• Pour the mixture into a jug and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
• Remove the plastic wrap and pour the chilled mixture into the frozen ice cream maker. Churn the ice cream according to the manufacturer’s instructions.
Freeze and serve
• The ice cream is ready when it has chilled to the consistency of a thick milkshake.
• Transfer to a container and cover with plastic or wax paper and freeze for at least four hours to settle.
• Scoop and serve.