Pride, Prejudice, and Earl Grey Ice Cream
When I was pondering what kind of bookish ice cream to create for the #julybookadventures challenge I browsed Pinterest for no-churn recipes, with a focus on those that also required only a few ingredients. I wanted something a little unusual, something I wasn't likely to find in my grocery store.
There was still a lot to choose from even with that criteria! So finally I decided I wanted to select a flavor to focus on with a book to match, tea and Pride and Prejudice. What's more English than Austen or a cuppa?
I quickly found a recipe from Port and Fin that fit the bill and looked delicious to boot.
I cut the recipe in half, knowing we were short on freezer space, and that despite my desperate love for dairy and my frequent use of Lactaid tablets, I am in fact, lactose intolerant. Meaning that small servings would go a long way, even when sharing with my husband.
My steps are also just a little bit simpler than those in the original recipe, and I went straight for the tea cup serve.
1 cup heavy cream
3 earl grey tea bags
8 oz sweetened condensed milk
1 splash vanilla extract
1-2 Tbsp honey
As you may have learned from previous posts, exact measuring isn't generally my thing. I eyeballed the vanilla and squeezed a bunch of honey into the bowl.
I poured the heavy cream into a glass measuring cup it heated it up in intervals in the microwave for a total of a minute and half, making it warm enough to steep the tea. I put 3 tea bags in the heavy cream and let it sit for about 7 or 8 minutes and then removed the bags. More tea and time than I would use for a drinkable cup of tea, but I wanted the earl grey taste to stand out amongst the rest of the sweet ingredients.
Put the measuring cup of tea-infused in the fridge and allow to cool completely. (Note, there was a faint skin on the top of the cream from this process, but it blended into the mix without any problem.)
Once cooled, take the cream, and the remaining ingredients and put them in a mixing bowl, use either a hand mixer or upright depending on what you have, and mix for 3-5 minutes. The air bubbles help give it a nice texture as it freezes.
Pour the mixture into a freezer-suitable container, I used a mini loaf pan, and pop it into the freezer until completely frozen- about 5-6 hours. You'll notice I nice fingerprint in my pan of ice cream from my poking method of testing the level of frozenness, very scientific.
Enjoy it with a side of Elizabeth and Darcy.
Cheers and happy reading!