1. Heat the Base

Pour the heavy cream, whole milk, and sugar into a medium saucepan, ensuring the ingredients are well-blended and ready to heat. Place the saucepan over medium heat and stir occasionally to help the sugar dissolve completely. Make sure the mixture is warm but not boiling—boiling could cause the cream to curdle. This mixture serves as the foundation of your ice cream, delivering a luxuriously smooth and creamy consistency.

2. Infuse with Earl Grey

When the milk and cream mixture is heated, stir in the Earl Grey tea leaves or tea bags. Gently mix to make sure the tea is completely immersed. Remove the saucepan from the heat and let the tea steep for 10–15 minutes, depending on how bold you want the flavor. For a stronger, more aromatic tea profile, you can steep it slightly longer. Once infused, strain the mixture through a fine mesh sieve to remove the tea leaves or bags, leaving behind a smooth, tea-flavored base. Set the mixture aside.

3. Prepare the Egg Mixture

In a medium bowl, whisk together the egg yolks until they are smooth and slightly thickened. The yolks give the ice cream its creamy consistency and help create a custard-like texture. To avoid scrambling the eggs, it’s important to temper them carefully. Slowly add about ½ cup of the warm cream mixture to the yolks while whisking continuously. This gradual heating helps bring the eggs to the same temperature as the cream, ensuring a smooth custard.

4. Make the Custard

Return the tempered egg yolk mixture to the saucepan containing the remaining tea-infused cream. Place the saucepan over low heat and cook the mixture, stirring constantly with a wooden spoon or heat-safe spatula. This step is crucial to avoid curdling and to achieve the perfect custard consistency. In 5–7 minutes, the mixture will thicken until it lightly coats the back of a spoon. To check, swipe your finger across the back of the spoon—the line should hold without running. As soon as the mixture thickens, take the saucepan off the heat right away.

5. Add Vanilla and Orange Zest

Stir in the vanilla extract to enhance the flavor and add a gentle warmth to your ice cream. If you’d like a citrusy twist, add orange zest at this stage. The zest enhances the floral flavors of the Earl Grey tea, adding a bright and refreshing balance to the ice cream. Mix well to distribute the flavors evenly.

6. Chill the Mixture

Pour the custard into a clean bowl and cover it with plastic wrap, making sure the wrap touches the surface to avoid forming a skin. Refrigerate the mixture for at least 4 hours, or for best results, let it chill overnight. This step is critical for achieving a creamy texture, as it ensures the custard is cold before churning.

7. Churn the Ice Cream

After the custard has completely chilled, transfer it to your ice cream maker and start churning. Follow the manufacturer’s instructions for churning—most machines take around 20–25 minutes. During this process, the mixture will transform into a creamy, soft-serve consistency. If you don’t own an ice cream maker, simply pour the custard into a shallow container, freeze it, and stir every 30 minutes with a fork to break up ice crystals until it sets to a smooth, firm consistency

8. Freeze and Serve

Once churning is complete, move the ice cream into an airtight container for storage. Smooth the top with a spatula, cover with a lid, and freeze for at least 2–4 hours to allow the ice cream to firm up completely. Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly, making scooping effortless. Garnish with a sprinkle of orange zest or a sprig of mint for an elegant presentation.