Tea and Biscuit Ice Cream

Name: Tea and Biscuit Ice Cream
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 4 cups
Ingredients: 3 cups heavy cream; 3/4 cup sugar; Pinch salt; 1 cup whole milk; 5 Earl Grey tea bags; Cookie butter, such as Speculoos or Biscoff

Recipe courtesy of Lake Street Creamery

Watch how to make this recipe.

Tea and Biscuit Ice Cream

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Level: Easy
Yield: 4 cups

Total: 8 hr 25 min
Prep: 10 min
Inactive: 8 hr
Cook: 15 min

Level: Easy
Yield: 4 cups

Total: 8 hr 25 min
Prep: 10 min
Inactive: 8 hr
Cook: 15 min

Ingredients

3 cups heavy cream

3/4 cup sugar

Pinch salt

1 cup whole milk

5 Earl Grey tea bags

Cookie butter, such as Speculoos or Biscoff

Directions

Combine 1 cup of the cream, the sugar and salt in a medium saucepot and warm over medium heat until the sugar is dissolved. Stir in the remaining cream and the milk and add the tea bags. Simmer over low heat, stirring occasionally, until the tea changes the mixture to a light tan color. Depending on how strong you like your tea, you may want to soak the bags in the mixture overnight in the refrigerator. Chill the mixture thoroughly before churning.
Transfer into a freezer-safe container. Microwave your desired amount of cookie butter until it is warm and pourable, about 20 seconds, and then swirl into the ice cream using a spatula. Freeze before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.