Earl Grey Ice Cream

Nathan Outlaw‘s Earl Grey ice cream recipe makes a wonderfully refreshing summer dessert sure to delight any tea lover. Serve alone or with a slice of sponge for a neat spin on tea and cake. Tregothnan Earl Grey is grown in Cornwall close to Nathan’s restaurant – if you can’t get hold of it, use regular Earl Grey leaves instead.
Add the cream, milk and glucose to a pan and bring to the boil. Meanwhile, whisk together the yolks and sugar in a heatproof bowl until pale and smooth
  • 250ml of double cream
  • 250ml of milk
  • egg yolks
  • 80g of caster sugar
  • 40ml of liquid glucose
2 Pour the boiling liquid into the eggs, whisking until smooth. Add the tea leaves and set aside to cool and infuse for at least 30 minutes
  • 10g of Tregothnan Earl Grey tea leaves
3 Pass the custard through a fine sieve and churn in an ice cream maker. Once churned, store in the fridge until ready to use

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