Frozen London Fog Gelato Ice Cream
A creamy and refreshing gelato that combines the classic flavors of Earl Grey tea, vanilla, and rich cream, perfect for summer or fall desserts.
Ingredients
Tea Infusion
- 4 bags Earl Grey tea bags Use quality Earl Grey for best flavor.
- 1/2 cup half-and-half Warm before steeping tea.
Gelato Base
- 1 can (14 oz / 414 ml) sweetened condensed milk Adjust sweetness to preference.
- 1 tablespoon pure vanilla extract Use pure extract for better taste.
Whipped Cream
- 1 1/2 cups heavy whipping cream Whip until stiff peaks form.
Instructions
Preparation
- Warm the half-and-half in a microwave-safe mug or glass for about 45–60 seconds, until hot but not boiling.
- Add the Earl Grey tea bags and let them steep for 10 minutes, making sure they stay fully submerged.
- Remove the tea bags, pressing them gently to release the flavored cream, then chill the infused mixture in the fridge for about 30 minutes.
Mixing
- In a medium bowl, whisk together the cooled tea-infused half-and-half, sweetened condensed milk, and vanilla until smooth.
- In a separate bowl, beat the heavy cream with a mixer until stiff peaks form, about 1 to 1.5 minutes.
- Fold the tea mixture into the whipped cream carefully until fully combined and smooth.
Freezing
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, then spread it out evenly.
- Freeze uncovered for 3–5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
Cover leftovers well and keep in the freezer for up to 3 weeks. Serve with a dusting of lemon zest or a sprig of fresh mint for added flavor.