Recipe courtesy of Lake Street Creamery
Show: Eat St.
Episode: Nomadic Nosh
Print
Total:
8 hr 25 min
Active:
10 min
Yield:
4 cups
Level:
Easy

Ingredients

  • 3 cups heavy cream
  • 3/4 cup sugar
  • Pinch salt
  • 1 cup whole milk
  • 5 Earl Grey tea bags
  • Cookie butter, such as Speculoos or Biscoff

Directions

Combine 1 cup of the cream, the sugar and salt in a medium saucepot and warm over medium heat until the sugar is dissolved. Stir in the remaining cream and the milk and add the tea bags. Simmer over low heat, stirring occasionally, until the tea changes the mixture to a light tan color. Depending on how strong you like your tea, you may want to soak the bags in the mixture overnight in the refrigerator. Chill the mixture thoroughly before churning. 

Transfer into a freezer-safe container. Microwave your desired amount of cookie butter until it is warm and pourable, about 20 seconds, and then swirl into the ice cream using a spatula. Freeze before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Senator Hollings' Flaky Appetizer Cream Cheese Biscuits (Carolina Biscuits)

Recipe courtesy of Nathalie Dupree|Cynthia Graubart

Speedy Ice Cream Cake

Recipe courtesy of Siba Mtongana

Ice Cream Base

Recipe courtesy of Zoë François

Roasted Strawberry and Buttermilk Ice Cream

Recipe courtesy of Jeni Britton Bauer

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Recipe courtesy of Michael Chiarello

On TV

Trending Videos

So Much Pretty Food Here