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Earl Grey Fig Ice Cream

EARL GREY FIG ICE CREAM.

Luscious fig jam blends with an earl grey-steeped ice cream base for a creamy late summer treat—heavenly with olive oil, sea salt, orange zest, and fresh figs.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 people

Ingredients
  

  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 6 teaspoons earl grey tea leaves
  • 3/4 cup fig jam
  • 1 orange zested
  • 1/4 teaspoon pure vanilla extract
  • pinch sea salt
  • 1 tablespoon honey, optional, to taste
  • 2 egg yolks

Instructions
 

PREPARE YOUR ICE CREAM MAKER.

  • The night before you plan to make the ice cream, freeze the bowl of your ice cream maker.

MAKE THE ICE CREAM.

  • In a saucepan over medium heat, whisk the heavy cream and milk until steam rises. Place the earl grey tea leaves in a reusable tea bag or tea ball, seal, and immerse it in the liquid to steep. Cover the pan, remove from the heat, and let steep for 10-15 minutes, then squeeze the sachet to release the flavor, and remove.
  • Whisk in 3/4 cup fig jam, orange zest, vanilla, and sea salt. Taste. Depending on the sweetness of your fig jam and your taste, add a tablespoon of honey (or omit).
  • In a small bowl, whisk two egg yolks with 1/2 cup of the ice cream mixture, then gradually whisk the egg yolk mixture back into the pan. Return to the stove, and cook over low heat, stirring continuously, until the custard reaches 170ºF, 20 to 25 minutes, or until it thickens slightly and coats the back of a spoon. Remove from heat.
  • Transfer to a bowl, cover, and cool completely in the fridge.
  • Once the custard is fully chilled, freeze it in the ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container, and freeze for at least 4-6 hours before eating. 
  • Serve with fresh figs, orange zest, a drizzle of olive oil, and flaky sea salt.

NO ICE CREAM MAKER?

  • This recipe is intended to be made with an ice cream maker, but if you don't have one, you can attempt the following churn-by-hand method:
     Once the custard chills, transfer it to a freezer-safe container and cover with plastic wrap. Place in the freezer and remove after 1-2 hours or whenever it begins to freeze. Mix using a whisk or electric mixer, to break up any ice crystals. Repeat every 30 minutes or so until fully frozen, with the aim of minimizing ice crystals as it freezes.