Earl Grey Ice Cream

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.

Ingredients:

• 16.5 oz. heavy whipping cream
• 14 oz. sweetened condensed milk
• 2 t loose  Earl Grey tea
• 2 t pure vanilla extract
• 4-6  shortbread cookies, crumbled

Instructions:

1. Combine the heavy cream and tea leaves in a medium-sized saucepan and heat over medium heat, occasionally stirring. Bring to a boil and remove once it starts boiling. Set aside to cool.
2. Once cooled, strain to remove the tea leaves, then transfer to a large bowl and place into the refrigerator for 30 minutes.
3. Remove from the refrigerator and add the vanilla extract. Whip on high until peaks form.
4. Fold in the sweetened condensed milk, then cover and freeze for 2 hours.
5. Remove from the freezer and fold in the crumbled shortbread cookies. Cover again and freeze for 6-8 hours or overnight.
6. When ready to serve, use a warm ice cream scoop or let the ice cream soften at room temperature for about 10 minutes.
7. Scoop and whoopTEAdo, enjoy!