- 250ml whole milk
- 125g sugar
- 500ml double cream
- 2 tablespoons loose Madura Earl Grey tea leaves
- 5 large free-range egg yolks
- 4 shortbread biscuits
- Put the milk, sugar and cream in a large pan over a low-medium heat, then stir continuously for 10 minutes, or until the sugar has dissolved and the liquid is steaming.
- Stir in the tea leaves, then remove from the heat and cover. Leave the tea to infuse for 10 minutes.
- Carefully pour the mixture through a sieve into a bowl, squeezing the loose tea really well to extract all the flavour. Discard the leaves and set the liquid aside.
- In a large bowl, whisk the egg yolks until light and fluffy. Slowly add the milk mixture, whisking continuously (so it doesn’t split) until combined.
- Return to the pan and stir over a medium heat for around 5 minutes, or until the mixture has thickened and coats the back of the spoon, like custard.
- Place in an ice-cream machine and churn according to the manufacturer’s instructions, until chilled and starting to solidify.
- Transfer the ice cream to a container and put in the freezer until completely frozen.
- Remove from the freezer 5 minutes before serving to allow it to soften slightly, then serve topped with crumbled shortbread.
Thank you Mr Jamie Oliver!!