Earl-Grey-Chocolate-Chip Ice Cream

Earl Grey Ice Cream with Bittersweet Chocolate and Maldon Sea Salt

Makes one quartEarl-Grey-Chocolate-Chip Ice Cream

473 ml whole milk

3 Earl Grey tea bags

200 gm granulated sugar

8 large egg yolks

473 ml heavy cream

75 gm bittersweet chocolate

Maldon sea salt for sprinkling

In a saucepan, bring the milk and tea bags to a boil with half of the sugar. Remove from the heat and let steep for 20 minutes. Reheat the milk mixture over medium heat and remove the tea bags.

Meanwhile, in a bowl, whisk the egg yolks with the remaining half of the sugar until the mixture is pale in color.

Add ⅓ of the hot milk to the egg mixture to temper it. Add the egg mixture to the saucepan of milk and cook on low, stirring constantly with a wooden spoon until the mixture holds a line on the back of the spoon.

Immediately pour the mixture through a fine sieve into a bowl set over an ice bath. When cooled, add the heavy cream, and then process in your ice cream machine.

While the ice cream is processing, coarsely chop the chocolate. When the processing is done, fold the chocolate into the ice cream by hand. Store in the freezer for at least 4 hours.

When serving, sprinkle Maldon sea salt on top. It adds a great crunch!

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