London Fog Ice Cream Recipe

Introduction

London Fog ice cream is a delightful twist on the classic Earl Grey latte, combining the fragrant tea with creamy vanilla and rich sweetness. This no-churn recipe is simple to make and perfect for tea lovers looking for a unique frozen treat.

Ingredients

• 480 ml heavy cream
• 395 g sweetened condensed milk
• 2 tsp loose leaf Earl Grey tea
• 1/2 vanilla bean

Instructions

1. Step 1: Combine the heavy cream and loose leaf Earl Grey tea in a saucepan and heat over medium. Stir occasionally as the tea infuses the cream. Remove from heat just before it reaches boiling, then place the saucepan in an ice water bath to cool to room temperature. Once cooled, strain out the tea leaves and chill the cream in the fridge or freezer until completely cold. If using the freezer, stir occasionally to prevent freezing on the edges.
2. Step 2: When the tea-flavored cream is chilled, cut the vanilla bean in half lengthwise and scrape the seeds into the cream. Using an electric mixer, whip the cream to stiff peaks—be careful not to overbeat.
3. Step 3: Gently fold the sweetened condensed milk into the whipped cream until fully combined. Transfer the mixture into a container and freeze for 5 to 6 hours or until firm before serving.

Tips & Variations

• For a stronger tea flavor, increase the Earl Grey tea to 3 teaspoons and steep a little longer, but avoid boiling to prevent bitterness.
• Swap the vanilla bean for 1 teaspoon of pure vanilla extract if you don’t have fresh vanilla on hand.
• Add a tablespoon of finely ground black tea for extra texture and flavor variation.

Storage

Store London Fog ice cream in an airtight container in the freezer for up to 2 weeks. To serve, allow it to sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?

Yes, you can substitute 2 tea bags for the loose leaf. Just make sure to remove the bags once the cream has infused to avoid bitterness.

Is this recipe dairy-free or vegan?

This recipe uses heavy cream and sweetened condensed milk, so it is not dairy-free or vegan. However, you can try coconut cream and sweetened condensed coconut milk as alternatives for a vegan version, though the flavor and texture may differ.

London Fog Ice Cream Recipe

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4.5 from 115 reviews

London fog ice cream is a creamy, aromatic frozen treat inspired by the classic Earl Grey tea latte. Infused with Earl Grey tea and real vanilla bean, this no-churn ice cream is rich yet delicate, offering subtle floral and citrus notes from the bergamot in the tea. Perfect for tea lovers looking for a unique dessert, it requires minimal ingredients and simple steps to create a luxurious, homemade ice cream experience without an ice cream maker.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 25 minutes
• Yield: About 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: British-inspired

Ingredients

Scale 1x2x3x

Ice Cream Base

• 480 ml heavy cream
• 2 tsp loose leaf Earl Grey tea
• 1/2 vanilla bean
• 395 g sweetened condensed milk

Instructions

1. Infuse the Cream: Combine the heavy cream and loose leaf Earl Grey tea in a saucepan over medium heat. Stir occasionally as the cream warms, allowing the tea to release its flavor and color. Remove from heat just before the cream begins to boil. Immediately transfer the saucepan to an ice water bath to cool the mixture to room temperature. Once cooled, strain the cream to remove the tea leaves and refrigerate or freeze until completely chilled. If using the freezer, stir intermittently to ensure even cooling and prevent the cream from freezing on the edges.
2. Add Vanilla and Whip: Once the tea-infused cream is chilled, split the vanilla bean pod lengthwise and scrape the seeds into the cream. Using an electric mixer, whip the cream to form stiff peaks, taking care not to overwhip to prevent it from becoming grainy.
3. Fold in Sweetened Condensed Milk: Gently fold the sweetened condensed milk into the whipped cream mixture until fully incorporated, preserving the light and airy texture.
4. Freeze the Mixture: Transfer the combined ice cream mixture into a freezer-safe container, smoothing the top. Cover and freeze for about 5-6 hours or until fully set. Before serving, allow it to sit at room temperature for a few minutes to soften slightly for easier scooping.

Notes

• Use high-quality loose leaf Earl Grey tea to get the best flavor.
• Make sure the cream is chilled thoroughly before whipping to achieve stiff peaks.
• If you don’t have a vanilla bean, substitute with 1 teaspoon of pure vanilla extract, but the flavor will be less intense.
• Stirring while chilling in the freezer helps avoid ice crystals and a rough texture.
• This recipe does not require an ice cream maker, making it simple and accessible.
• Serve the ice cream with shortbread cookies or fresh berries for an elegant touch.

Keywords: London fog ice cream, Earl Grey ice cream, no churn ice cream, tea ice cream, vanilla ice cream, homemade ice cream, easy dessert