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."
Iced Tea Ice Cream Sandwiches
Recipe from Jacques Torres, Jacques Torres Chocolate, New York, NY
Yield: 6 ice cream sandwiches
Prep Time: 15 minutes, plus freezing and chilling time
Cook Time: 10 minutes
Total Time: 25 minutes, plus freezing and chilling time
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:
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.