Iced Tea Ice Cream Sandwiches

Summer's most refreshing drink is turned into rich ice cream

The recipe uses less eggs than a traditional crème anglaise, but we love it because the final ice cream isn't a thick custard, and a pure, milky Earl Grey flavor comes through.

The ice cream can be spun a week in advance. Simply let it thaw in the fridge for 10 to 15 minutes until it is a spreadable ice cream consistency, perfect for layering in between two buttery chocolate chip cookies.

To learn more, read "The Good 'Wich."

Recipe from Jacques Torres, Jacques Torres Chocolate, New York, NY

Iced Tea Ice Cream Sandwiches
5 from 43 ratings
Learn how to make Earl Grey ice cream from master chocolatier Jacques Torres.
Prep Time
15
minutes
Cook Time
10
minutes
Servings
6
ice cream sandwiches
Total time: 25 minutes
Ingredients
  • For the Ice Cream
  • 3 cups whole milk
  • ¼ cup, plus 1 tablespoon, Earl Grey tea leaves
  • ½ cup nonfat milk powder
  • 1 cup sugar, divided
  • 2 egg yolks
  • 1 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • For the Assembly
  • 12 extra-large chocolate chip cookies
Directions
  1. In a medium saucepan over medium-high heat, bring the milk to a boil. Remove from the heat, then add the tea, milk powder and ¾ cup of sugar, and steep for 10 minutes.
  2. Meanwhile, in a large bowl, combine the remaining ¼ cup of sugar and the egg yolks, and whisk until pale yellow and creamy, 3 minutes.
  3. Build an ice bath. Return the milk mixture to medium-high heat and whisk in the cream and bring to a simmer. Remove from the heat and gradually ladle the hot milk into the egg yolk mixture, whisking to prevent the yolks from curdling. Pour the mixture back into the saucepan over medium heat, and stir often with a heatproof rubber spatula until the mixture reaches 175°. Remove from the heat and strain through a fine-mesh sieve, discarding the tea leaves. Transfer to a gallon-size resealable freezer bag. Seal the bag and submerge in the ice bath until the custard has completely chilled, about 10 minutes.
  4. Add the lemon juice to the chilled base, then pour the base into the prechilled ice cream maker bowl and follow the manufacturer's instructions to churn until the mixture is a soft-serve ice cream consistency, about 30 minutes.
  5. Transfer the ice cream to an appropriate-size container and freeze. Makes about 5½ cups.
  6. To assemble, scoop the ice cream onto the bottom side of one cookie. Sandwich another cookie on top and press gently to squeeze the ice cream out to the edges. Repeat until all the ice cream is gone. Serve immediately or store in the freezer until ready to serve.
Nutrition
Calories per Serving 642
Total Fat 36.3 g
Saturated Fat 20.4 g
Trans Fat 0.0 g
Cholesterol 159.2 mg
Total Carbohydrates 72.5 g
Dietary Fiber 0.0 g
Total Sugars 44.7 g
Sodium 273.3 mg
Protein 10.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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