Earl Grey and Lemon Cookie Dough Ice Cream
Creamy Earl Grey ice cream gets a citrusy twist from lemon cookie dough pieces folded in after churning.
Prep 15 min · Cook 15 min · Total 4 hr 55 min · Makes about 1 quart (8 servings)
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 cup sugar
- 5 egg yolks
- 2 TB loose Earl Grey tea
- Lemon cookie dough
Directions
Combine the milk, cream, and tea in a heavy-bottomed pot and warm the mixture. In a separate bowl, whisk the egg yolks with the sugar until the mixture becomes paler, then slowly blend in the warm milk and cream to temper the eggs. Cook until the custard has thickened enough that a swipe across the back of a coated spoon leaves a clear trail. Strain the mixture, then refrigerate it overnight, or for at least 4 hours. Churn it in your ice cream machine. Once the ice cream comes out soft from the machine, fold in the cookie dough chunks and transfer it to the freezer.