![]() ![]() Pinch of food-grade Lavender flowers (You can find these in tea section or at specialty stores).2 tablespoons loose Earl Grey tea leaves.Servings: Makes about one half quart of ice cream Savory: Buttery Croissants, Roasted Meats (Ham, Lamb, Venison), Smoked Salmon & Cream Cheese Sweet: Cakes (light and dark), Creamy Desserts (Panna Cotta, Cheese Cake, Choux, Éclairs) Citrus Desserts (Tartes au Citron, Lemon Bars, Grapefruit Poppyseed Cake) Honey, Banana Bread, Vanilla, Almond, Oats/Granola, Chocolate, basically all fruit jams If you or one of your guests is sensitive to caffeine, I would avoid serving it after a time when you would normally stop drinking coffee or tea. + Don’t forget, Earl Grey is a caffeinated tea. You can buy regular teabags of Earl Grey or lavender and then cut them open to get the leaves out. + You can generally find loose Earl Grey tea leaves and lavender at specialty health food stores, but if you don’t have one in your town don’t worry. It is a quicker method, but it also requires careful attention as the flavor of the custard might become too strong. In some cases, I’ve had better results by adding the tea and lavender leaves to the dairy mixture (with all of the heavy cream, not just half) for 1 - 2 mins after it begins steaming and then straining them out. + There is more than one way to do this recipe. Store the ice cream in a pre-chilled, air-tight container and freeze! Pour your chilled custard into your machine and let it churn until it has the texture you desire.ġ1. When you are ready to churn, follow the instructions of your ice cream maker. Letting it sit even longer, perhaps overnight, is even better.ġ0. ![]() Refrigerate in an airtight container for at least four hours. Strain the custard into floating bowl of chilled heavy cream, pressing on the tea leaves to get the most flavor out of them. If the custard remains separated, it is done cooking.Ĩ. ![]() Run your finger across the back of the spoon. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolks. Add the yolk mixture back into the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon. ![]() Once it is uniform, add a tablespoon of the steaming dairy mixture while still whisking. After 1 hour of steeping, remove the cloth, and rewarm the dairy mixture back so that it resumes steaming.ħ. (This will become an ice bath for cooling the custard later on.)Ħ. Fill a large bowl with cold water and ice. Stir in the Earl Grey tea leaves and lavender, cover with a clean cloth, and remove it from the heat. Add the milk, heavy cream, sugar, vanilla, and salt stirring occasionally until the sugar has melted and steam begins to rise from the surface.Ĥ. Set your heavy-bottom pan or double boiler over medium high heat.ģ. Place a sieve over a medium bowl and set aside.Ģ. Wait approximately 10 minutes for the glaze to set.1. Whisk powdered sugar with 3 tablespoons of steeped tea and pour glaze over cooled loaf. Pull the parchment paper away from the sides of the loaf and allow to cool completely. Once loaf has cooled slightly, remove loaf from pan and set on cooling rack while still in parchment paper. Refrigerate the strong tea for approximately 30 minutes before using or until cold. While loaf is baking, prepare tea for glaze:* pour hot water in a small glass cup or mug and add an earl grey tea bag. Immediately after removing from the oven, place the loaf, while still in its loaf pan, on a cooling rack. Remove loaf from oven once a tester toothpick comes out of the center clean. Pour batter into prepared loaf pan and bake for 50-55 minutes (to make cupcakes/ muffins line a muffin tin with cupcake liners for a dozen cupcakes, fill muffin tin and bake for approximately 18 minutes). If you do not have access to a small food processor or spice grinder, then you can mince the tea with a knife, but this will take additional time.Ĭombine all dry ingredients in a medium bowl.Ĭombine all wet ingredients in a large bowl.Īdd dry ingredients to wet ingredients and whisk until just combined, batter will be lumpy. If using a large leaf tea, pulse tea in a small food processor or spice grinder to achieve a finer texture (some tea brands already have a fine texture and may not need to be ground any further). Line loaf pan with parchment paper and spray with cooking spray. ![]()
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