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Earl Grey Tea Ice Cream
from the kitchen of Sharmagne Leland-St. John

1 34 cups heavy cream
34 cup 2% milk
12 cup sugar, divided
3 tablespoons Earl Grey loose-leaf tea
14 teaspoon kosher salt
5 large egg yolks

Set out and measure all ingredients.
Separate the eggs into a medium heat-
proof glass bowl and set aside.

In a heavy non-reactive pan combine the
cream. milk, 14 cup of sugar, the tea
leaves and the salt. Turn the flame or
coil to medium high. When the ingre-
dients just begin to bubble around the
edges of the pan, remove from heat and
cover. Let steep for approximately 10
minutes or until the liquid has steeped
sufficiently and taken on the flavour
of the tea. Monitor the flavour by
stirring and tasting occasionally.

Whisk the eggs to break them up and
add the remaining 14 cup sugar.
Place the cream mixture back onto medium
heat, uncovered. Whisk the eggs constantly
as you scoop ladles full of the hot cream
into the eggs. Add another ladle full
continuing to stir. Using a heat proof
rubber spatuala begin to stir the cream in
the pan as you slowly pour the egg cream
mixture back into the pan.

Stir constantly while you cook the mixture
until it begins to thicken and coat the back
of the spatula. Run your finger across the
spatula from time to time until you see a
clear path being left. approximately an add-
itional 3 minutes.

Strain through a fine mesh strainer into a
clean container which you will set into a
cold water bath. After your base has cooled
sufficiently, cover with saran wrap and place
in the refrigerator for at least 2 hours or
over night.

Follow your manufacturer's instructions when
you put the base into your ice cream freezer.
If you are planning to use right away, place
a container into the freezer while the ice
cream is churning. For firmer ice cream, freeze
for 4 hours.


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