This was the perfect weekend to devour an entire batch of this Earl Grey Ice Cream, because I came to the conclusion that I am a total and complete hot damn mess and definitely needed to eat my weight in ice cream feelings. I don’t normally think of my self as clumsy – but I proved myself wrong, and I have the banged up toes that I decided to kick into the wall to prove it.
Next, I proved how tragically short my short-term memory is. It’s embarrassing. Wait, where was this post going? Oh right, short term memories… I went to the store list-less and came back with 99% of the items needed, but naturally the one piece that almost everything hinged on was the one thing I forgot at the store. Not only did it happen – it happened TWICE! *Slow clap for Keno* And nope, the forgetfulness didn’t stop there either because I also got my weekends backwards, flip flopped and switched around, that meant that I missed one of my dearest high school friend’s bridal showers, because I had it in my calendar for next weekend!! WHO AM I?!?!
Hand me a spoon, STAT.
See? Embarrassing. To say that I feel awful is the understatement of the CENTURY! Have you ever done any of these things? Someone please console me and make me feel less jerky about all this whole scenario. I will be making it up to her next month though, because I am making her wedding cakes! She is a doll and a half, and sharing that little bit of her special day with her and her soon to be hubby means the world to me. July 27th is a day I will NOT forget. It’s in my calendar twice, with every possible and conceivable alarm, bell, horn and trumpet alert that can possibly go off leading up to the event.
On to this ice cream now – because I have to tell you right off the bat – it tastes like FRUIT LOOPS. That’s okay, take it in for a second. I understand it’s a lot to process. Are we good? Yes, I said Fruit Loops. The cereal kind.
When I was growing up, my mom and I would often have a nightly cup of tea together. Her with a cuppa chamomile and me with orange spice with half a bottle of honey sitting on the bottom. It was what we did. Those were times I cherished. The woman is kinda awesome. But I’m also biased. In college I picked up the Earl Grey sipping habit from my English chemistry TA, who always had a proper cuppa ready to brew for anyone who stopped by. Always cream and always sugar, and that’s when the Fruit Loops epiphany happened.
Did anyone else eat Fruit Loops as a kid and feel like they chewed on a porcupine if it didn’t sit in the milk long enough? Oh, just me?
Well let’s add totally weird to the list of forgetful and clumsy as words that perfectly describe me. It’s okay I can take it.
And because you’re a weirdo rebel like me, melt some white chocolate and drizzle it over the top. Like the cream in the tea, you just can’t have a proper ice cream or tea without some white based sugar confection in or on it.
Try some of these other frozen confections – perfect for summer
Double Chocolate Brownie Ice Cream Sandwich
Peach Custard Ice Cream
Earl Grey Ice Cream
Yield: 1 quart
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 MInutes + Freezing Time
1 pint Whole Milk
1 pint Heavy Cream
4 Earl Grey Tea Bags
1 cup Sugar
1 Tbsp Vanilla
5 Egg yolks
For Ice Cream:
In medium saucepan, heat milk and heavy cream until it begins to gently simmer. Remove from heat and add in tea bags. Allow to steep for 5 minutes. Stir occasionally to evenly saturate the tea in the cream. Remove tea bags and discard.
Whisk eggs in large bowl along with the sugar, and then add the hot milk/tea mixture in a slow stream running to temper the egg and sugar mixture. Pour mixture back into saucepan and cook over medium heat until the mixture begins to thicken. Stirring constantly. Pour custard through a fine-mesh sieve into a large bowl. Cover bowl with plastic wrap and place in fridge to chill for at least two hours.
Freeze custard in ice cream maker according to manufacturer’s instructions. Scrape ice cream into freezer safe container and press plastic wrap to the surface of the ice cream. Seal container and freeze until solidified. Freeze about two hours. Serve when frozen through.