London Fog Ice Cream (No Churn) Recipe
Introduction
London Fog ice cream combines the comforting flavors of Earl Grey tea and vanilla in a smooth, creamy treat. This no-churn recipe is easy to make and perfect for tea lovers looking for a unique frozen dessert.
Ingredients
- 480 ml heavy cream
- 395 g sweetened condensed milk
- 2 tsp loose leaf Earl Grey tea
- 1/2 vanilla bean
Instructions
- Step 1: Combine the heavy cream and loose leaf Earl Grey tea in a saucepan over medium heat. Stir occasionally as the cream warms and the tea infuses its flavor and color. Remove the pan just before the mixture reaches boiling point. Place the saucepan in an ice water bath to cool to room temperature, then strain out the tea leaves. Chill the infused cream completely in the fridge or freezer, stirring occasionally if using the freezer to prevent partial freezing.
- Step 2: Once the cream is chilled, split the vanilla bean pod lengthwise and scrape the seeds into the cream. Using an electric mixer, whip the cream until it forms stiff peaks. Be careful not to overwhip.
- Step 3: Gently fold the sweetened condensed milk into the whipped, tea-infused cream until well combined. Transfer the mixture to a freezer-safe container and freeze for 5 to 6 hours, or until firm. Serve and enjoy your London Fog ice cream.
Tips & Variations
- For a stronger tea flavor, steep the Earl Grey leaves for a few minutes longer but avoid boiling to prevent bitterness.
- Try adding a teaspoon of honey or maple syrup for extra sweetness and depth.
- If you don’t have a vanilla bean, substitute with 1 tsp pure vanilla extract added when whipping the cream.
- To make it dairy-free, use coconut cream instead of heavy cream and a dairy-free condensed milk alternative.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Avoid refreezing thawed portions to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use tea bags instead of loose leaf Earl Grey?
Yes, you can use about 2 tea bags. Remove the bags after steeping and cool the cream before proceeding with the recipe.
Do I need an ice cream maker for this recipe?
No, this is a no-churn ice cream recipe designed to be simple and requires only a freezer and mixing tools.
PrintLondon Fog Ice Cream (No Churn) Recipe
This no-churn London Fog ice cream recipe combines the rich flavors of Earl Grey tea and vanilla with creamy, sweet condensed milk to create a smooth and aromatic frozen dessert. Perfect for tea lovers looking for an easy homemade treat without needing an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 20 minutes
- Yield: About 1 quart (4 cups) of ice cream 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Ice Cream Base
- 480 ml heavy cream
- 395 g sweetened condensed milk
Flavorings
- 2 tsp loose leaf Earl Grey tea
- 1/2 vanilla bean
Instructions
- Infuse the Cream: Combine the heavy cream and loose leaf Earl Grey tea in a saucepan and heat over medium heat. Stir occasionally as the cream warms to allow the tea to release its flavor and color. Remove from heat just before boiling. Immediately place the saucepan in an ice water bath and cool to room temperature. Once cooled, strain out the tea leaves and chill the cream thoroughly in the fridge or freezer, stirring occasionally if in the freezer to prevent partial freezing.
- Add Vanilla and Whip Cream: When the tea-infused cream is cold, split the vanilla bean pod lengthwise, scrape out the seeds, and mix them into the cream. Using an electric mixer, whip the cream to stiff peaks, taking care not to overwhip.
- Fold in Condensed Milk: Pour the sweetened condensed milk into the whipped cream and gently fold it in until fully combined, maintaining the airy texture.
- Freeze the Mixture: Transfer the ice cream mixture into a suitable container and place it in the freezer. Allow it to set for 5-6 hours or until firm before serving.
Notes
- Ensure to strain the tea leaves thoroughly to avoid any grainy texture in the ice cream.
- When chilling in the freezer, stir the cream mixture occasionally to prevent ice crystals from forming.
- Use an electric mixer for whipping to achieve the best texture and volume in the cream.
- This recipe requires no ice cream maker but a patience for freezing time.
Keywords: London Fog ice cream, no churn ice cream, Earl Grey ice cream, homemade ice cream recipe, tea-flavored ice cream
