No-Churn Earl Grey Ice Cream | Sift & Simmer

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This is a simple recipe for Earl Grey Ice Cream, with fragrant bergamot oil. With only a few ingredients, it's creamy and decadent, made without an ice cream maker.

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EmailSAVE THIS! Ever since I gave up on my KitchenAid ice cream maker, I've been making no-churn ice cream non-stop.

I've been wanting to do a No-Churn Earl Grey Ice Cream since my favourite ice cream flavour comes from a local shop that makes a fantastic London Fog (Earl Grey).

I remember the first time I had it -- the ice cream was creamy and had just the right amount of bergamot and Earl Grey tea.

As an Earl grey fan, I wanted to mimic that intense flavour with this Earl Grey Ice Cream recipe.

If you love Earl grey, be sure to check out these recipes:

Earl Grey Bergamot Loaf

Raspberry Earl Grey Cream Puffs

Earl Grey Cream Tart

Why you'll love the recipe

This recipe is easy to make -- pretty much fail proof!

It contains only 5 ingredients.

The flavour is fragrant and flavourful, and the texture is very creamy.

What is Earl grey?

Earl grey is a black tea that is fragranced with bergamot oil.

What is no-churn ice cream?

Ice cream is traditionally made by churning air into a custard mixture.

No-churn ice cream removes the actual churning (which can be a time-consuming process), and alleviates the need for special equipment (ie: ice cream maker).

Ingredients you'll need

You need 3 main ingredients for this no-churn ice cream:

• heavy whipping cream (36% MF [milkfat] or higher)
• sweetened condensed milk
• earl grey tea (a good quality tea makes the difference)

When whipped up, the heavy cream gives the ice cream its signature creamy texture.

The sweetened condensed milk acts as the "custard" when the two are folded in together.

Note that there's no eggs and no custard base involved with this type of ice cream.

Type of tea

I like the ease of tea bags, since you can steep them in the tea and remove the bags easily.

You can use loose leaf tea leaves instead and strain them as well.

Other ingredients

• Culinary Bergamot oil: is my must-have ingredient for this ice cream.It is the main flavouring in earl grey tea, but adding in the oil really amps up the flavour and fragrance of the tea. (Note: DO NOT use an essential oil!)
• Pure vanilla extract is another flavouring that I like to add to the ice cream. Alcohol-based extract is what I prefer for this application since it helps make the ice cream softer and easier to scoop due to its lower freezing point.

How to make it

To make No-Churn Earl Grey Ice Cream, heat the heavy cream with the Earl grey tea the night before.

This gives the infused cream a chance to mingle with the tea.

It's important to let the cream cool and chill completely before whipping it up the next day.

Once the tea-infused cream is whipped to a semi-soft peak, add in the sweetened condensed milk, and other flavourings.

Then, whip the cream up to stiff peaks.

Transfer the mixture to a freezer-safe container and freeze for at least 6 hours or longer.

And voila, ice cream is done!

Storage tips

Keep the ice cream frozen in an freezer-safe container.

It will keep for up to 3 months.

The colour of the ice cream will intensify after the first 24 hours.

Other recipes you may like

Be sure to try out these no-churn ice cream recipes:

Matcha Ice Cream

Espresso Bean Ice Cream

Hojicha Ice Cream

No-Churn Jasmine Tea Ice Cream

Let me know if you try out this recipe -- be sure to leave me a comment/rating below and tag me on Instagram @siftandsimmer!

Print Recipe 4.89 from 9 votes

No-Churn Earl Grey Ice Cream

A simple and delicious recipe for No-Churn Earl Grey Ice Cream, with notes of bergamot oil. Creamy and decadent, made without an ice cream maker. Prep Time15 minutes minsCook Time10 minutes minsChilling Time6 hours hrsTotal Time6 hours hrs 25 minutes mins Course: DessertCuisine: American Servings: 12 Calories: 125kcal Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

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Ingredients

• 5 Earl Grey tea bags
• 320 ml heavy whipping cream
• 120 ml condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon culinary bergamot oil

US Customary | Metric

Instructions

• Heat cream in a small sauce pot and add the tea bags. Bring cream a gentle simmer, remove from heat and steep the tea bags for 10 minutes. Gently press on the tea bags to extract as much of the tea and transfer to a clean jar to cool completely.
• Place the tea-infused cream into the fridge overnight.
• The next day, add the tea-infused cream into a stand mixer bowl and whip until semi-soft peaks.
• In a bowl, mix together the condensed milk, vanilla extract and bergamot oil.
• Take about ⅓rd of the whipped cream and fold it into the condensed milk mixture using a spatula. Continue to fold in the rest of the cream until incorporated.
• Give it a couple more whisks until stiff peaks.
• Transfer to a freezer-safe container and freeze for at least 6 hours or overnight.

Notes

Note: Colour and flavour of the ice cream will intensify overnight. Do not use essential bergamot oil. Use a culinary/edible food-safe bergamot oil for baking. 

Nutrition

Calories: 125kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 23mg | Potassium: 58mg | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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