A creamy and delicious ice cream inspired by my favorite tea latte, this No Churn London Fog Ice Cream is infused with Earl Grey tea for a sophisticated and uniquely satisfying dessert for true tea lovers.
Earl Grey Ice Cream Recipe
I’ve been missing England like crazy these days.
I lived there for a bit as a teenager and was lucky enough to bring Ella back last year to meet some of our extended family members for the first time. We road tripped around England and Scotland for 6 weeks, staying in a sheep-guarded castle, a Scottish mansion, a London townhouse, and a cute seaside apartment along the way.
We made so many wonderful memories, many of them over a cup of strong Earl Grey tea.
This ice cream is my ode to that trip. The creaminess of the vanilla and dairy combine with the citrus-floral notes of the tea to create a unique dessert that is satisfying and completely indulgent. It’s the perfect way to enjoy the flavors of a London Fog on a hot summer day.
I kind of wish I made this Earl Grey tea for our Downton Abbey Movie Night Party or Ella’s Royal Birthday Party, but you really don’t need a special occasion to indulge in a bowl of this ice cream!
Even though I have an ice cream maker that I love, I still usually end up making no churn ice creams way more than I make “conventional” ice creams. They always turn out wonderfully – never gritty or overly egg-y (an issue with a lot of homemade ice creams) and they take less than 10 minutes to whip up.
This no churn ice cream takes a few extra minutes because we steep the tea in the cream before whipping it. There just isn’t another way to infuse that delicate Earl Grey flavor without the risk of it becoming bitter. The cream needs to be fully chilled again after infusing the tea, so make sure to give yourself enough time. I tend to infuse the cream the night before (often while making my nightly cup of tea) and then whip up the ice cream in the morning. By the afternoon, my ice cream is ready to scoop and enjoy.
You can use regular Earl Grey tea or decaf to make this recipe and you can add additional flavors like cinnamon or a touch of good-quality rose oil, if desired.
You can even swap out the Earl Grey tea for a different favorite tea blend! This method will work to make any tea-infused ice cream you desire.
Check out our quick recipe video to see how to make your own batch of London Fog Ice Cream – and then don’t forget to scroll down to grab your free printable recipe card:
Earl Gray Ice Cream Ingredients
Scroll down to the printable recipe card for full measurements.
Tip: swap out the Earl Grey tea for your favorite tea blend.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Loaf pan or glass pan for storing ice cream <– This set of freezer containers is a crazy bargain
- Measuring cups and spoons
- Fine mesh sieve
- Saucepan
How to Make Tea-infused Ice Cream
In a medium sized saucepan over medium heat, combine the heavy cream and loose Earl Gray tea.
Bring the cream to a simmer, stirring occasionally.
Remove the cream from heat and allow to steep for two more minutes.
Strain the tea leaves out from the cream mixture and discard.
Place the cream in a mason jar and refrigerate until completely chilled, about 2 hours.
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form, about 4-6 minutes.
Gently fold in the sweetened condensed milk and vanilla extra using a spoon or spatula.
Fold the ice cream mixture out into your freezer container and place in the freezer for 4 hours, or until completely set.
Pin this No Churn London Fog Ice Cream recipe for the next time you want a unique dessert:
Grab your free printable for our Earl Gray Ice Cream recipe:
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Yield: 6 servings
A simple no-churn recipe for a tea-infused ice cream inspired by a London Fog tea latte. This creamy, decadent ice cream is the perfect treat for an Earl Gray fan
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Ingredients
- 2 cups Heavy whipping cream (35%)
- 2 teaspoons Earl Gray tea
- 1 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
Instructions
- In a medium sized saucepan over medium heat, combine the heavy cream and loose Earl Gray tea.
- Bring the cream to a simmer, stirring occasionally.
- Remove the cream from heat and allow to steep for two more minutes.
- Strain the tea leaves out from the cream mixture and discard.
- Place the cream in a mason jar and refrigerate until completely chilled, about 2 hours.
- In a large bowl, beat the heavy cream with an electric mixer until soft peaks form, about 4-6 minutes.
- Gently fold in the sweetened condensed milk and vanilla extra using a spoon or spatula.
- Fold the ice cream mixture out into your freezer container and place in the freezer for 4 hours, or until completely set.
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Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 436Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 107mgSodium: 86mgCarbohydrates: 30gFiber: 0gSugar: 30gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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I hope you enjoy this indulgent and creamy London Fog Ice Cream recipe as much as I do! It’s the perfect accompaniment to a great book at the end of a hot summer day.
Check out some of our other homemade ice cream recipes:
Original image from 2020:
