Eid Mubarak folks! Happy happy Eid! This Ramadan was intense, and wonderful, and amazing and so fulfilling. But um, my body needs a break so I’m glad Eid is finally here. For those that don’t know, Muslims around the world (including this blogger) have been fasting from sunrise to sunset for the past month to observe the month of Ramadan. The month has now drawn to a close, and we are celebrating the holiday of Eid 🙂
Here’s to celebrating! Morning iced coffee runs, afternoon ice cream treats, and licking the little bits of chocolate off my fingers when I bake on an weekend afternoon. And to get you started, I wanted to share this Earl Grey ice cream recipe with you all. It’s creamy and smooth, with the flavor of tea really shining through at the end. The next time I make this, I think I’m going to try and pair it with chocolate in some way. I have a feeling the flavors will compliment one another real well.
And that brings me to my special Eid surprise. BakingPartTime is giving away a brand new Cuisinart Ice Cream Maker! So you can make this ice cream, as well as a few other flavors that I’ll be posting about in the next few days.
GIVEAWAY IS NOW CLOSED!!! CONGRATS TO OUR WINNER – SAIRA!
There are three ways to enter the giveaway –
3. Follow BakingPartTime on Pinterest and pin the giveaway photo above. Then come back to this blog post and comment letting me know you did it.
The giveaway is open until midnight EST Aug 20th, and is only open to US residents.
Now for the recipe 🙂
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 5 Earl Grey tea bags
- 5 egg yolks
- 1 tsp. vanilla extract
- In a small saucepan, warm the milk, heavy cream, and sugar over medium-heat, stirring occasionally. Once the milk is steaming (but not boiling), remove pan from heat. Place the tea bags into the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally. Remove tea bags, then return to medium-heat.
- Meanwhile, in a separate bowl, whisk together the egg yolks and vanilla until combined and smooth. Once the milk mixture is re-warmed, add a little bit of the hot milk mixture to the eggs, and quickly whisk in until combined. Repeat 2-3 more times with more of the milk mixture, then gradually pour in the remainder of the milk mixture into the egg yolks and whisk quickly until combined. If you add all the milk at once or add it too quickly, the hot milk will cook the egg yolks and ruin the mixture.
- Return the new milk/egg mixture to the saucepan, and cook over medium heat, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon. Do not let it boil! You want it thick, but not curdled.
- Immediately strain through a fine-mesh strainer, and then refrigerate until completely cooled (at least 6-8 hours). Then freeze with an ice cream maker according to manufacturer's instructions.