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.