London
Fog Ice Cream Recipe
Ingredients
:
2
cups whole milk
2
cups half-and-half cream
6
Earl Grey tea bags
1
vanilla bean
4
large eggs, lightly beaten
1
can (14 ounces) sweetened condensed milk
1/4
teaspoon salt
How
To Make London Fog Ice Cream :
In
a small saucepan, heat milk and cream to 175°. Remove from the heat; add tea
bags. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds
from the center into pan; add bean. Cover and steep 1 hour. Discard tea bags.
Reheat
cream mixture just to a boil; stir in sweetened condensed milk and salt until
dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all
to the pan, whisking constantly. Cook and stir over low heat until mixture is
just thick enough to coat a metal spoon and a thermometer reads at least 160°,
stirring constantly. Do not allow to boil. Remove from heat immediately.
Strain
through a fine-mesh strainer into a large bowl; place bowl in a pan of ice
water. Stir gently and occasionally until cool, about 5 minutes. Press plastic
wrap onto surface of custard. Refrigerate several hours or overnight.
Fill
cylinder of ice cream maker no more than two-thirds full; freeze according to
manufacturer’s directions. (Refrigerate any remaining mixture until ready to
freeze.)
Transfer
ice cream to freezer containers, allowing headspace for expansion. Freeze until
firm, 2-4 hours.
