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Earl Grey Infused Chocolate Frozen Custard
Recipe by Chef Austin | July 12, 2017
Earl Grey Infused Chocolate Custard
Qty: 2 Qts
- 8 Egg Yolks
- ½ Cup Sugar
- 2 Cups Heavy Cream
- 1 Cups Whole Milk
- ½ Cup Cocoa Powder
- ¼ Tsp Kosher Salt
- 1 Tsp Vanilla
- 3 Tbsp Loose Leaf Earl Grey Tea
In a bowl whisk together egg yolks, sugar, and vanilla. In a large sauce pan, add milk and heavy cream.
Heat cream and milk over medium heat to 170F. As soon as it reaches temperature, take off of heat and pour a slow steady stream of the egg & sugar mixture to the hot cream whisking continuously until all the egg mixture has been incorporated. Add salt, tea, and cocoa powder and whisk to incorporate. Reheat to 170F to thicken the custard then remove from heat.
Let custard steep for 10 minutes then run through a fine mesh strainer to remove tea leaves.
Place in refrigerator for until the custard batter is completely cool. Run cooled batter through your ice cream machine per manufacturer’s directions. Make sure not to overload machine with batter or it will not properly freeze. You can eat immediately or place in a container and place in freezer for at least 1 hour to properly set up and enjoy later.