Coconut Milk Earl Grey Ice Cream

Another Summer, another season for ice cream! 

I love a good cup of tea; sweet tea, iced tea, black tea, green tea, I love it all. So I decided to make a batch of ice cream that was infused with the amazingness of Earl Grey tea. It satisfied my craving and cooled me down on a hot day.


You Will Need:

  • 2 cans of chilled coconut milk (the tea absorbs a lot of the fluid, so you'll need the extra. This still only makes 1 batch...not a double.) 
  • 4-8 teaspoons of loose leaf Earl Grey tea
  • 1 large lemon peel (Fun Food Fact: did you know the traditional way of serving Earl Grey is with lemon?) 
  • 1/2 cup white sugar
  • 4 egg yolks
  • 1 teaspoon of vanilla extract

Pour the cans of coconut milk into a small sauce pan, add 4 teaspoons of tea and the lemon peel. Whisk to mix well. Turn heat to medium-low and allow to get warm enough to steam, but not boil. 

In a separate, medium sized mixing bowl, add the yolks and sugar, whisk until smooth and creamy. Add the vanilla and whisk to combine. 

Once the coconut milk mixture is steaming, turn the heat to low. It is time to temper the eggs (so they don't curdle and make scrambled eggs). SLOWLY pour the warm milk mixture into the egg's 1/4 cup at a time, whisking as you go. It is totally ok if there are lots of little tea leaves. Do that 2-3 times to make sure the eggs are tempered. 

Pour the milk & egg mixture back into the sauce pan with the remaining milk, tea leaves and lemon peel. 

With the heat still on LOW, whisk occasionally while the mixture thickens. It could take about 10 minutes. When you stir with a wooden spoon and the liquid holds a line when you run a finger down the back of the spoon, it's done!

Strain through a fine mesh screen into a container with a tight fitting lid. You'll have the leftover tea leaves and the lemon peel left in the strainer. You can discard those.

Give the mixture a taste. Too sweet? Add a pinch of salt (trust me. salt is your friend, even with sweet desserts.) Needs more tea flavor? Then you're on my level! I love strong tea! If you think you need more flavor, add 1-2 more teaspoons of fresh (not the old stuff you already used) to the strained mixture. Let this cool completely, or overnight. 

Once it's cool, strain again, to remove the tea leaves, and then make according to your ice cream maker!

It's so creamy and delicious and the lemon flavor is juuuust right. You get all the brightness of the bergamot oil without it being too overwhelming. Even my husband who doesn't like the actual tea, liked this ice cream! I hope you enjoy it too!