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A big scoop of beige earl grey ice cream with 2 cigar cookies to garnish!

Earl Grey Ice Cream

This earl grey ice cream has plenty of orange-y deliciousness, from steeping earl grey tea in the ice cream to adding a little Grand Marnier.
Course Dessert
Cuisine American
Keyword alcohol, black tea, dessert, earl grey tea, grand marnier, ice cream, nut-free, orange, tea, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Churn Time 20 minutes
Total Time 50 minutes
Servings 6 people
Calories 276 kcal


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 4 earl grey tea bags
  • 4 egg yolks
  • 2 T Grand Marnier


  1. In a medium pot, simmer the cream, milk, sugar, salt and tea until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk the yolks until they're broken up.
  2. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170F on an instant-read thermometer).
  3. Cool to room temperature. Strain through a fine-mesh sieve into a bowl and discard the tea bags and any scrambled egg bits that get caught in the sieve. Press out any liquid that might be held in the tea bags back into the custard.
  4. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions; it'll look like really thick whipped cream when it's done churning. Transfer to a container (I like to use a long, shallow container because it helps me get better scoops than a pint container), smooth the top and cover. Freeze until solid.

Recipe Notes

Adapted slightly from Melissa Clark.

This can be halved; I like halving it when I only have half a pint of heavy cream left in my fridge, or if my freezer is packed!

The Grand Marnier can be omitted if you want a non-alcoholic ice cream.