Can we talk about my serious love for all things tea flavoured? As soon as the weather starts to cool down, my tea consumption goes way up and I start to have all sorts of ideas about how to use tea in cocktails, desserts and baked goods. You should see the document of winter recipe ideas sitting on my desktop. Or the cupboard in my kitchen that houses my tea collection. The door literally can’t close all the way. I mean, how much tea is too much?!
I love Chai and Matcha, Rooibos and Chamomile, and of course French Earl Grey is a firm favourite. I’ve baked with it several times before and know that the floral tea makes an excellent ice cream and pairs especially well with lemon. It’s a pretty sophisticated flavour combination, so that’s why I made it into a fun and nostalgic Ice Cream Float or ‘Spider’ as we call them here in Australia. I used to love these as a kid, and now I love them even more as a grown up when I can add booze!
A few scoops of lemon & earl grey ice cream and a quick and easy lemon curd get placed together in a tall glass and topped up with soda or lemonade. It fizzes up theatrically and creates a creamy foam on top. It’s half drink, half dessert, and very satisfying to sip with a straw and eat the rest with a spoon.
I’ve used my super easy no churn ice cream recipe, definitely my go to for consistently creamy and amazing ice cream. You don’t have to worry about egg yolks, making a custard or churning in an ice cream machine, seriously! The ice cream is also delicious on top of a warm fruit pudding or crumble. Earl Grey loves fruit, especially apples, pears and peaches. It’s the perfect accompaniment to many of your favourite autumn desserts!
Lemon & Earl Grey Ice Cream Float
Makes 2 floats
Earl Grey Ice Cream (makes 1 litre)
- 600ml thickened cream
- 3 tablespoons loose leaf French Earl Grey tea
- Zest of 1 lemon
- 1 can sweetened condensed milk
- 1 teaspoon vanilla bean paste or vanilla extract
To make the ice cream, first infuse the cream. Place into a saucepan over medium heat with the tea and lemon zest. Stir to evenly distribute the tea leaves until just boiling. Remove from the heat and allow to infuse for at least 1 hour, up to 3 hours. Strain through a fine sieve and refrigerate until cold. When the cream is cold place into a bowl and whip until soft peaks form. In another bowl, whisk together the condensed milk and vanilla. Fold the cream through the condensed milk until just combined. Place into a loaf pan or plastic container and freeze for 4 hours or overnight.
Lemon Curd (makes a little more than you need)
- 2 eggs + 2 egg yolks
- 165g caster sugar
- 80g chilled butter
- Zest and juice of 2 lemons
To make the lemon curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
Lemon & Earl Grey Ice Cream Floats
- 4 tablespoons Lemon Curd
- 4 scoops Earl Grey Ice Cream
- Lemonade or soda to top up
Place 2 tablespoons lemon curd and 2 scoops of Earl Grey ice cream in the bottom of 2 tall glasses. Top up with lemonade slowly as it will fizz and foam. Enjoy straight away!
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