by Emeric Harney July 09, 2021 1 min read 3 Comments
Love tea? Love ice cream? What if you could have both in one spoonful?
This scrumptious no-churn Earl Grey Ice Cream with the added yum of shortbread cookie crumbles is just what the dessert doctor ordered! Superteasy to make yourself at home and a wonderful way to celebrate all things summer.
July 21, 2021
Followed directions perfectly, but I couldnt get the whipping cream to form peaks even after 10 mins so I abandoned it and folded in the milk, we’ll see if it still turns out good
July 15, 2021
Brilliant idea, Emeric! Will definitely try this weekend—thanks for posting!
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The Texas TeaQueen
September 22, 2021
Several years ago ,I learned the method of making Ice Cream w/ Heavy Cream + Condensed milk & added flavors. However, I’ve never used the boil w/tea, strain method used here. I’ve used the powdered Matcha which is added directly when whipping the cream. Just made a batch of Lemon Turmeric w/Toasted Coconut Ice Cream last week (an experiment turned DELICIOUS). I have so many Harney Teas in my Tea Pantry_ I will try the Serengeti Tea first to make Ice Cream_pretty sure my Husband will suggest Lapsang Souchong Tea though. I remember my Friend & Mentor John Harney (your Grandfather) teaching me how to cook with Tea back in the 90’s while visiting him at his home…great memories. “Eat Tea” by Pruess & John Harney (2001) is a great book to learn about cooking w/Tea. Thanks for the recipe.