Place cream into a medium saucepan. Bring to a simmer over medium-low heat. Remove from heat. Add tea and allow to steep for 5 minutes. Strain out tea using a fine-mesh sieve. Stir in vanilla extract and place steeped cream in refrigerator, uncovered, and cool completely.
Tea time just became ice cream time! Follow this recipe for a no-churn ice cream-making method using lavender earl grey tea.
Servings and Ingredients
|1 qt. Hy-Vee heavy whipping cream|
|2 tbsp. Culinary Tours earl grey with lavender black tea|
|2 tsp. Hy-Vee vanilla extract|
|2 tbsp. Hy-Vee powdered sugar|
|2 (14-oz. each) cans Hy-Vee sweetened condensed milk|
Things To Grab
- Medium saucepan
- Fine-mesh sieve
- 2 large bowls
- Stand mixer or electric hand mixer
- Large freezer-grade container
Once cream has completely cooled, about 3 hours, place into a large bowl. Add 2 tablespoons powdered sugar and whip cream, using a stand mixer or electric hand mixer, until it holds stiff peaks, about 3 to 5 minutes.
Hyvee Culinary Expert TipMake sure your whipped cream whips! Cool your cream to or below 40 degrees. Adding a stabilizer, such as powdered sugar, also helps the cream to whip and hold its light and fluffy texture.
Pour condensed milk into a large bowl and gently fold in whipped cream with a spatula. Transfer to a large freezer-grade container and freeze for at least 6 hours or until firm.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 80g
- Sodium: 75mg
- Total Carbohydrates: 31mg
- Protein: 6g
Hy-Vee Test Kitchen