English Breakfast ice cream

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Love black tea with milk and honey? Feel like making ice cream? This recipe is for you. Goes well with berries and shortbread, but great on its own.

Preparation time: 2 hours
Cooking time: 20 minutes

Difficulty: Medium - experience needed
Serves: 6

Dietary guidance: v n g 

Tags: dessert · tea ·


2 cups half-and-half (or heavy cream if you want a richer ice cream)
1 cup whole milk
6 egg yolks
1/4 tsp salt
1/3 cup honey
3 bags of English Breakfast tea, or 6 teaspoons loose tea


1. Separate the egg yolks and beat them until they're just broken.

2. In a heavy saucepan, heat the milk, cream, salt, and teabags until the liquid is hot.

3. Whisk a little of the hot cream into the egg yolks; then pour the whole egg yolk mixture into the cream.

4. Cook on a low flame, stirring continuously, until the custard coats the back of a spoon.

5. Remove the custard from heat and stir in the honey.

6. Strain the sweetened custard into a bowl and chill thoroughly in the refrigerator.

7. Freeze according to the manufacturer's instructions that came with your ice cream maker.


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