Having lived in London for six months, I decided it was high (tea) time that we do an ice cream flavor inspired by British cuisine. Haggis ice cream was an option, as was black pudding sorbet, but ultimately I decided on a new spin on cookie dough ice cream. How to elevate the good ol' vanilla ice cream with dough balls? An Earl Grey ice cream with chewy pieces of lemon cookie dough sounded pretty good.
And it was! Light and floral with a clear flash of its characteristic bergamot, the Earl Grey had a pleasant bitterness balanced by brown sugar and tart, sweet lemon cookie dough bites.
You could go many directions with the cookie part; we recommend this recipe for its versatility. Just leave out the eggs and baking powder, refrigerate the dough after mixing, roll it into a long, thin log when cold and cut it into bit sized pieces before mixing into the ice cream.
About the authors:
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.
Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries.You can follow his ramblings on Twitter.
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/2 cup sugar
- 5 egg yolks
- 2 TB loose Earl Grey tea (or 3-4 teabags)
- Lemon cookie dough
In a heavy bottomed pot, mix milk, cream and tea.
Whisk egg yolks and sugar together until the color lightens, and temper into the warmed milk and cream.
When the mixture thickens and holds a line on the back of a spoon, pour it through a strainer and chill in the refrigerator overnight, or at least 4 hours.
Spin in your ice cream machine. When you remove the soft ice cream from the machine, mix in the chunks of cookie dough and freeze.