Earl Grey Tea Infused Chocolate Ice Cream

After making three batches of Italian buttercream last week, I had quite a few egg yolks left over. With cream and milk also in my refrigerator, homemade ice cream was the obvious choice, and Earl Grey Tea infused chocolate ice cream seemed to be the perfect idea.

For three months, I was in charge of making desserts for the restaurant at culinary school. I made banana ice cream and cherry ice cream every week. After this experience, I never wanted to make it again! With all the ingredients perfectly lined up, I took it as a sign and felt like I had to once again return to my role as ice cream maker.

I start by making a simple ice cream base (milk, cream, and sugar), then add coco powder and infuse the mixture with Earl Grey tea. The tea adds a light and refreshing citrus flavor that brings out the chocolate.

There is nothing like homemade ice cream. Unlike the artificial store-bought brands, homemade ice cream uses simple ingredients to create a smooth, creamy texture with a fresh taste. I find it is also much richer than store-bought, so just a small amount suffices.

Earl Grey Tea Infused Chocolate Ice Cream Earl Grey Tea Infused Chocolate Ice Cream Earl Grey Tea Infused Chocolate Ice Cream

Earl Grey Tea Infused Chocolate Ice Cream

Earl Grey Tea Infused Chocolate Ice Cream

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 1 quart

Earl Grey Tea Infused Chocolate Ice Cream

For this Earl Grey tea Infused chocolate ice cream, I start by making an ice cream base, then add coco powder, and infuse the mixture with earl grey tea.


  • 2 cups cream
  • 2 cups milk
  • 1 cup sugar, split into 1/2 cups
  • 1/2 cup unsweetened coco powder
  • 1/2 teaspoon vanilla extract
  • 2 earl grey tea bags
  • 10 egg yolks
  • pinch of kosher salt


  1. Place the cream, milk, 1/2 cup of the sugar, unsweetened coco powder, vanilla extract, and earl grey tea bags into a large saucepan. Heat slowly for 10-15 minutes, keeping it just under a simmer.
  2. Meanwhile, place the egg yolks, 1/2 cup of the sugar, and pinch of salt in a bowl. Whisk until the egg yolks have thickened and are slightly lighter in color.
  3. Remove the tea bags from the milk mixture. Whisk 1/3 cup of the hot milk mixture into the egg mixture to temper it. Then, slowly whisk the egg mixture into the milk mixture. Stir custard over low heat until thickened and coats the back of a spoon, about 5-10 minutes.
  4. Immediately pour custard into a bowl set in an ice water bath. Stir occasionally until cooled. Refrigerate until very cold, or overnight. Freeze in an ice cream machine and place in a covered container in the freezer.


Ice cream base from Thomas Keller's French Laundry Cookbook.