Name: London Fog Ice Cream
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 5
Ingredients: 2 cups whole milk -; 2 cups half-and-half cream -; 6 Earl Grey tea bags -; 1 vanilla bean -; 1 can (14 ounces) sweetened condensed milk -; 1/4 teaspoon salt -; 4 large eggs, lightly beaten -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - London Fog Ice Cream

1. 2 cups whole milk -

2. 2 cups half-and-half cream -

3. 6 Earl Grey tea bags -

4. 1 vanilla bean -

5. 1 can (14 ounces) sweetened condensed milk -

6. 1/4 teaspoon salt -

7. 4 large eggs, lightly beaten -

How to cook deliciously - London Fog Ice Cream

1. Stage

In a small saucepan, heat whole milk and cream to 175°. Remove from the heat; add tea bags. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into pan; add bean. Cover and steep 1 hour. Discard tea bags.

2. Stage

Reheat cream mixture just to a boil; stir in sweetened condensed milk and salt until dissolved. Whisk a small amount of the hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.

3. Stage

Strain through a fine-mesh strainer into a large bowl; place bowl in a pan of ice water. Stir gently and occasionally until cool, about 5 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.

4. Stage

Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)

5. Stage

Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.