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London Fog Gelato Ice Cream Recipe

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4.3 from 6 reviews

This London Fog Gelato Ice Cream is a sophisticated twist on the classic Earl Grey tea latte, transformed into a creamy, smooth frozen dessert. Infused with fragrant loose leaf Earl Grey tea and real vanilla bean, this gelato offers a delicate balance of floral and citrus notes with a creamy texture. Perfect for tea lovers and dessert enthusiasts alike, this recipe involves making a custard base infused with tea and vanilla, then churning it into a refreshing homemade gelato.

Ingredients

Custard Base

  • 5 large egg yolks
  • 1/2 cup sugar
  • 2 cups whole milk
  • 1 vanilla bean (or 1 teaspoon vanilla bean paste)
  • 30 g loose leaf Earl Grey tea (or 10 tea bags)
  • 1.25 cups heavy cream

Instructions

  1. Prepare Ice Cream Maker: Place the bowl of your ice cream maker in the freezer overnight to ensure it is properly chilled for churning.
  2. Infuse Milk with Tea and Vanilla: Warm the whole milk, loose leaf Earl Grey tea, and vanilla bean until it just barely simmers. Remove from heat, cover, and steep for 15 minutes to infuse the flavors. Strain the mixture to remove tea leaves and vanilla pod. Warm the infused milk again until it just barely simmers.
  3. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar vigorously until the mixture becomes pale yellow and slightly thickened.
  4. Temper Egg Mixture: Slowly pour the warm tea-infused milk mixture into the egg yolk and sugar mixture while whisking constantly to temper the eggs and prevent curdling.
  5. Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring slowly and constantly until the custard thickens and reaches about 170°F (77°C). The custard should coat the back of a spoon.
  6. Add Cream and Combine: Remove the custard from heat and stir in the heavy cream until fully combined and smooth.
  7. Chill the Custard: Refrigerate the custard base, ideally overnight or at minimum for 4 hours, to thoroughly chill and develop flavors.
  8. Churn the Gelato: Pour the chilled custard into the ice cream maker and churn using the stir setting for 20-25 minutes until it reaches the texture of soft serve ice cream.
  9. Freeze to Firm Up: Transfer the gelato to a freezer-safe container and freeze for at least 4 hours to achieve the traditional firmer gelato texture before serving.

Notes

  • If you don't have an ice cream maker, you can place the custard in a shallow container and freeze it, stirring every 30 minutes to break up ice crystals until firm.
  • The vanilla bean adds the most authentic flavor, but vanilla bean paste is a good substitute.
  • Use whole milk and heavy cream for the creamiest texture; lower fat milks will affect richness.
  • Adjust steeping time for stronger or milder tea flavor depending on preference.
  • Ensure the egg custard reaches 170°F to properly cook the eggs and avoid risk of raw egg.

Find it online: https://recipeplenty.com/london-fog-gelato-ice-cream-recipe/