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If I don’t order coffee at a café, I’m probably ordering a London Fog. There is something so comforting about the combination of Earl Grey tea and vanilla syrup that I just can’t get enough of. This ice cream is sweet and delicate and the the tea flavour really shines through. Trust me, it truly tastes like you’re sipping a London Fog.
Fun fact.
My fellow Canadians – did you know that the London Fog was invented in the 1990’s in Vancouver, BC? Cool hey?! And to all my non-Canadian friends, if you’ve never heard of or had the pleasure of enjoying a London Fog, I shall explain myself. If you order a London Fog in a Canadian coffee shop, you’ll receive an Earl Grey tea latte flavoured with vanilla syrup. It’s divine, and if you’re ever in Canada, please try one. I especially enjoy one to warm me up on a rainy winter day in coastal BC. And if you want to enjoy one at home, I highly suggest Domo Tea’s brand of stone ground London Fog tea. It’s unreal.
Check out the recipe video below for a tutorial on how to make this dreamy, creamy ice cream:
London Fog Ice Cream
Equipment
- ice cream machine
Ingredients
- ½ cup sugar
- 4 egg yolks
- 1 cup milk
- 1½ cups heavy cream divided
- 3 bags Earl Grey tea
- 1 tbsp vanilla extract
- ¼ tsp sea salt
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- In a medium sized bowl, whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk, 1/2 cup of heavy cream and the tea bags in a medium sauce pan over medium heat.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil. Turn the heat off and let the tea steep in the hot milk mixture for a further 10 minutes then remove the tea bags and discard.
- Slowly whisk the hot milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanilla and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time – your base needs to be really cold before churning in your ice cream machine.
- Once the ice cream base mixture has chilled thoroughly, churn in your machine according to the manufacturer’s directions.
- Transfer the ice cream to a container with a lid and freeze until firm. I like to freeze overnight to make sure it is completely set.
