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)
- Chill a 9″ x 5″ metal loaf pan.
- 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.
- Take out the tea bags, squeezing out the liquid.
- Let stand until cream reaches room temperature, then refrigerate until completely chilled, at least 3 hours.
- Whisk together the condensed milk, vanilla, and salt in a large bowl. Set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- 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.
- Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.