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February 27, 2014

Earl Grey Ice Cream with Chocolate TrufflesThis photo will have to do for now 🙂
(I keep forgetting to snap one of the ice cream!)

 

My good friend David (I wish) has a lovely ice cream book that I turn to for fantastic flavor ideas whenever I’m ready to get my ice cream on, which is always. One particularly well-loved page is the one titled Black Currant Tea Ice Cream. He says I can use Earl Grey or oolong tea instead, so I do. He also suggests pairing it with Dark Chocolate Truffles, so I did. It’s divine.

Ben and I recently went to an event at Smitten Ice Cream, the trendy liquid nitrogen ice cream spot that just opened up in Los Altos, and got to sample several scoops of ice cream, including generous portions of their Earl Grey with Milk Chocolate. Long story short, Ben likes my (er, David’s) Earl Grey with Dark Chocolate Truffles better than theirs. Done.

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Earl Grey Ice Cream with Chocolate Truffles
Adapted from The Perfect Scoop

Ingredients

Instructions

  1. Warm the milk, 1 cup of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
  2. Rewarm the tea-infused milk. Pour the remaining cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
  4. Chill mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  5. Fold several of the Dark Chocolate Truffles into 1 quart (1 liter) of ice cream as your remove it from the machine. If you wish, break or chop the chilled truffles into smaller pieces first. You will have extra truffles, so save it for your next batch (or just eat them as is).

Also see my post on ideas for using up your leftover egg whites.

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8 responses to “Earl Grey Ice Cream with Chocolate Truffles”

  1. Angela says:
    March 3, 2014 at 3:02 pm

    Ooh yes, this is my favorite flavor of yours that I’ve tried so far. Yum.

  2. Serena says:
    March 19, 2014 at 12:26 pm

    Oh, they have a spot in Los Altos now?! I’ll have to check it out!! SF is too far… 😉

    • joellen says:
      March 19, 2014 at 12:42 pm

      Yep, it’s inside the Whole Foods in Los Altos. Pretty pricey, though– almost $5 a scoop! You can just come food-touring at our house for free ;).

  3. Carolyn says:
    June 29, 2014 at 11:55 am

    Ack! This sounds so good, but I need a picture so I can pin it and find it again!

    • joellen says:
      June 29, 2014 at 12:21 pm

      Hehe I added one as a placeholder until the next time I make it =). Thanks for reading!

  4. Marilyn says:
    July 31, 2014 at 4:57 pm

    I wish I were David’s friend, too. And I’m a sucker for any dessert that’s Earl Grey flavored. This may have to be the next ice cream we try …