earl grey buttermilk ice cream is one of best ice creams ever (ok maybe I’m bias) , but I just love the flavour of buttermilk in ice cream its really yummy. I am a huge earl grey fan and I think it goes really well with fruits like plums and blackberries. i also added some apples and red currents, I added some spices like cinnamon and star anise in with the fruit and drizzled some honey. I added some bay leaves that I found on a dog walk. I just love this time of year the produce is my favourite in the autumn. I made some candied hazelnuts with honey. they are so quick and easy to make, I find that by heating honey or maple syrup in a big frying pan it reaches temperature quicker than if I was using water and sugar. I used my new sage smart scoop ice cream machine. its so great as it has the settings for ice cream, sorbet ect.
adapted from the bojon gourmet
Makes about 1 quart
- 1 1/4 cups (10 ounces / 300ml) heavy cream
- 2 earl grey tea bags
- 1 tsp vanilla bean paste
- 1/2 cup (3.5 ounces / 100g) caster sugar
- 1/8 teaspoon fine sea salt
- 4 large egg yolks
- 1 1/4 cups (10 ounces / 300ml) buttermilk
In a medium saucepan, combine the cream, vanilla bean paste, sugar and salt. Bring to a bare simmer over medium heat, stirring frequently to dissolve the sugar. add the teabags and cover and steep 20 minutes. squeeze out the tea bags and remove.
Meanwhile, place the egg yolks in a medium bowl,When the cream has steeped, drizzle it slowly into the egg yolks, whisking constantly. then return the mixture to the pot and cook over a low heat, stirring constantly, until the mixture thickens slightly, and/or registers 170ºF on an instant read thermometer. Immediately stir in the buttermilk to stop the cooking, then strain the mixture through a mesh sieve and into a bowl or jar. Cover and chill the mixture until very cold, at least 4 hours or over night. pour into ice cream churner and churn according to instructions then freeze for at least 4 hours.
serve with roasted fruit, and honey candied hazelnuts.
to candy the hazelnuts add about 1/4 cup honey in pan and heat until it reaches a rolling boil then toss some toasted hazelnuts in it and pour onto a sheet of parchment paper.
