No-Churn Earl Grey & Honey Ice Cream
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You don't need an ice cream maker to make ice cream! This no-churn, no-egg, no-hassle ice cream is made with Earl Grey infused whipping cream and sweetened condensed milk.
Ingredients
2 cups heavy cream
2 (heaping) Tbsp loose Earl Grey tea leaves
1 (14 ounce) can sweetened condensed milk
1 Tbsp vanilla extract
2 Tbsp honey
Instructions
In a saucepan over medium heat, heat cream until just bubbly. Watch carefully; the cream will rise and froth up quickly if you're not careful. You don't want to boil the cream, just heat it enough for steeping the tea leaves. Remove from heat and stir in tea leaves; cover and let sit for 30 minutes. Strain through a mesh sieve into a bowl, pushing the liquid out of tea leaves. Cover the bowl and refrigerate cream until fully chilled.
Place the bowl of a stand mixer and the whisk attachment in the fridge to chill as well.*
When you're ready to make the ice cream, remove the objects from the fridge. Combine the cream, sweetened condensed milk, vanilla, and honey in the chilled bowl and whip until soft peaks form, about 3-5 minutes. Transfer to a freezer-safe container and freeze at least 6 hours before serving.
Notes
*This is crucial. Heating the cream allows the tea leaves to fully steep, leaving you with an infused Earl Grey cream. However, to make the ice cream, the cream will need to be refrigerated until cold again. It also helps to chill the bowl and whisk that you will be using to mix the ice cream in. If the ingredients are warm, the mixture won't thicken to the desired texture.
Ice cream recipe source from: Port and Fin
ICE CREAM SANDWICH ASSEMBLE INTRUCTIONS:
1. Use cookie cutter to cut the ice cream out form the container afer 6 hours of freezing.
2. Place it in between to oreo cookies and put it back to freezer immediately.
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