No-Churn Earl Grey Ice Cream
A simple and delicious recipe for No-Churn Earl Grey Ice Cream, with notes of bergamot oil. Creamy and decadent, made without an ice cream maker.
Servings 12
Calories 125kcal
Ingredients
- 5 Earl Grey tea bags
- 320 ml heavy whipping cream
- 120 ml condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon culinary bergamot oil
Instructions
- Heat cream in a small sauce pot and add the tea bags. Bring cream a gentle simmer, remove from heat and steep the tea bags for 10 minutes. Gently press on the tea bags to extract as much of the tea and transfer to a clean jar to cool completely.
- Place the tea-infused cream into the fridge overnight.
- The next day, add the tea-infused cream into a stand mixer bowl and whip until semi-soft peaks.
- In a bowl, mix together the condensed milk, vanilla extract and bergamot oil.
- Take about ⅓rd of the whipped cream and fold it into the condensed milk mixture using a spatula. Continue to fold in the rest of the cream until incorporated.
- Give it a couple more whisks until stiff peaks.
- Transfer to a clean jar and freeze for at least 6 hours.
Notes
Note: Colour and flavour of the ice cream will intensify overnight.
Do not use essential bergamot oil. Use a culinary/edible food-safe bergamot oil for baking.
Nutrition
Calories: 125kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 23mg | Potassium: 58mg | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg