Earl Grey Ice Cream?

Bookmarked the London Fog cookies recipe…they look delish!

I wonder if you could brew a tea base and filter it before adding to the ice cream base? That may be the trick.

I love earl grey !! Does it mix with vanilla ice cream and it is made from extract or what?

“There were a lot of grainy tea specks” all my favourite earl grey icecreams have those…

I’d suggest grinding up the tealeaves (for maximum surface area) and then brewing that super concentrated and straining it. You could even look up recipes on how to make syrups from things like tea concentrations. That’s for the black tea base, and then I’d suggest getting bergamot flavouring oils for an extra little bit of oomph.

It would seem like the two options would be grinding the tea to a powder to eliminate texture issues or else using an extraction, as people have commented. I would expect the first to work since astringency from the tea would be completely cancelled out by the high level of sugar and cream. A strong brew of the tea using water might work but it’s interesting to consider how else to go about that, with alcohol being the obvious medium to consider, as with vanilla extracts and such. Using straight vodka might work, or there might be a reason why it wouldn’t. It reminds me of an article on tea cocktails mentioning something related (although the different context means this advice may not transfer):

https://www.worldoftea.org/tea-cocktails/

If you want to make a stirred, spirit-forward drink like a Manhattan, you’re better off steeping the tea into the sweet vermouth. The lower proof will give you a lighter, slower extraction of flavors, the vermouth has enough sugar to round out and take the edge off the tea, AND you’ll be using less of the vermouth than the base spirit, so it won’t overpower the cocktail.