Rich black tea leaves and aromatic bergamot help balance the sweetness of this ice cream.
2 cups heavy cream
4 Earl Grey tea bags
1 tablespoon vanilla extract
1 can (14 oz.) sweetened condensed milk
- In a saucepan over medium heat, warm cream until it is steaming and bubbles appear around edges. Turn off heat. Add Earl Grey tea bags and steep for 30 minutes. Remove and discard tea bags. Chill the cream until very cold, at least 4 hours or up to overnight.
- When ready to mix the ice cream, combine vanilla and sweetened condensed milk in a large mixing bowl. In a separate bowl, whip tea-infused cream until soft peaks form.
- Stir about 1/3 of whipped cream into condensed milk mixture to lighten it. Then, very gently fold in remaining whipped cream, stirring as little as possible.
- Gently transfer mixture to an air-tight container and freeze until solid, about 6 hours. Serve.
- Freeze any leftovers.