Name: Earl Grey Ice Cream with Tea-Infused Caramel Sauce
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 1
Ingredients: 10 grams Earl Grey Loose Leaf Tea (My fav right now is: Rosso "Cream Earl Grey"); 340 grams 3.25% (Whole) Milk; 220 grams 33% Heavy Cream; 545 Grams Infused Cream mixture; 145 grams Granulated Sugar; 2 grams Salt; 4 grams Pure Vanilla Extract, or Vanilla Bean Paste

Question 1

Can I substitute the whole milk for 2% or milk alternatives?

Accepted Answer

I wouldn't recommend using 2% milk, as it will lower the fat ratio and change the engineered "Ultra-Silk" texture of the base. As for milk alternatives (oat, almond, etc.), I haven't tested them with this specific sugar/salt balance yet—if you try it, let me know how it goes!

Question 2

The machine is done but the ice cream looks like soft serve.

Accepted Answer

This is expected. Because this recipe uses 145g of sugar and 2g of salt, the freezing point is significantly lower than standard recipes. The machine is designed to incorporate air and begin the freeze, but the full ice cream process needs to be completed in the freezer. Move it to your tub once the "Hard" alert sounds. It will firm up to a perfect scoopable texture after further freezing.

Earl Grey Ice Cream with Tea-Infused Caramel Sauce

Ingredients

Infused Cream

The Base

Nutrition (per serving)

Instructions

Infused Cream Instructions

Making the Ice Cream Base

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