No-Churn Earl Grey Ice Cream

No-churn Earl Grey Ice Cream is rich and creamy, almost like boba milk tea minus the boba. As you can see in the picture above, I tried stirring in some crushed chocolate cookies halfway through the freezing process. I didn’t think they added much to the flavor, though.


No-Churn Earl Grey Ice Cream

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 4 Earl Grey tea bags (tags removed)
  1. Chill a 9″ x 5″ metal loaf pan.
  2. In a small pot, bring the heavy cream and tea bags just to a simmer.  Remove from heat, cover, and steep for 5-30 minutes, depending on how strong you want the tea flavor.
  3. Take out the tea bags, squeezing out the liquid.
  4. Let stand until cream reaches room temperature, then refrigerate until completely chilled, at least 3 hours.
  5. Whisk together the condensed milk, vanilla, and salt in a large bowl.  Set aside.
  6. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  7. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  8. Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.

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