Ernest Ice cream is a big hit in Vancouver. And the name "London Fog Ice Cream" is what I learned from their menu. London Fog means Earl Grey. And I love Earl Grey tea very much. I never try Ernest Ice Cream shop version, but I am definitely sure it will taste well.
Ingredients
2 cups whole milk
2 cups heavy cream
4 earl grey tea bags (Pic 1)
1 cup granulated sugar
1 tbs vanilla extract
5 egg yolks
2 cups whole milk
2 cups heavy cream
4 earl grey tea bags (Pic 1)
1 cup granulated sugar
1 tbs vanilla extract
5 egg yolks
1 cup of dark chocolate flakes
16-20 Digestive Biscuits or Marie Biscuits
Directions
1| Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2| Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat and add in tea bags (Pic 2). Let it steep for 5-7 minutes, stirring occasionally.
1| Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2| Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat and add in tea bags (Pic 2). Let it steep for 5-7 minutes, stirring occasionally.
3| In the meantime, whisk yolks and sugar until pale in color and thick. When tea milk mixture is done steeping, gently stream into yolk/sugar mixture, whisking constantly after each addition. This is called tempering – the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
4| Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
5| Take out tea bags. Pour custard through a sieve into a bowl(Pic 3). Cover with plastic wrap and immediately chill in fridge for at least 2 hours.Sprinkle in ground up early grey tea.
4| Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
5| Take out tea bags. Pour custard through a sieve into a bowl(Pic 3). Cover with plastic wrap and immediately chill in fridge for at least 2 hours.Sprinkle in ground up early grey tea.
6| Pour into ice cream maker and churn according to instructions
7| Stir in dark chocolate flakes. And then pour churned ice cream into an airtight container and freezer for another few hours. (Pic 4)
7| Stir in dark chocolate flakes. And then pour churned ice cream into an airtight container and freezer for another few hours. (Pic 4)
8| Unmold the ice cream block(Pic 5). Then cut half way.(Pic 6)
9| Use a round cookie cutter and cut out the ice cream same size as the digestive biscuits (Pic 7). Place ice cream in between two biscuits. Serve chilled.
9| Use a round cookie cutter and cut out the ice cream same size as the digestive biscuits (Pic 7). Place ice cream in between two biscuits. Serve chilled.
Recipe adapted from: Le Jus D'orange Blog
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