English Breakfast ice cream

English Breakfast ice cream
Preparation time: 2 hours Cooking time: 20 minutes Medium Serves: 6


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.


  • 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.


Dessert  · Tea

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