My favorite hot beverage has been transformed with this London Fog Gelato! If you’ve never had a London fog latte, imagine an Earl Grey tea latte with an added pump of vanilla. If that sounds delicious, then this gelato is a dream come true for you.
The major difference between gelato and ice cream is the milk-to-cream ratio. Ice cream is closer to a 1:1 ratio, and gelato is closer to a 2:1 milk-to-cream ratio. Gelato has a less rigid structure with a silkier texture.
Earl Grey is a British, black tea flavored with oils from bergamot rind, a citrus fruit. It has a gorgeous light floral flavor that works like magic with a creamy, vanilla ice cream base.
How to Make London Fog Gelato
Place the bowl of your ice cream maker in the freezer overnight. Separate your yolks (photo 1). Whisk the yolks and sugar until pale yellow (photos 2 & 3).
Warm the milk, tea, and vanilla until it just barely simmers. Take off the heat and steep for 15 minutes with the lid on. Strain. Warm it again until it just barely simmers.
Temper the egg/sugar mixture with the milk/vanilla mixture. Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
Add the cream and stir. Chill in the refrigerator ideally overnight, minimum of 4 hours.
The next day, add your chilled gelato to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes. You can enjoy it now as a soft serve, or continue to the final step for a more ice cream consistency.
Transfer to a container you can freeze and freeze for at least 4 hours. Cover with parchment paper for added shelf life.
London Fog Gelato Ice Cream
Print Recipe SaveIngredients
- 5 large egg yolks
- ½ cup sugar
- 2 cups whole milk
- 1 vanilla bean or 2 teaspoons vanilla extract
- 30 g loose leaf Earl grey tea or 10 tea bags
- 1.25 cup heavy cream
Instructions
- Place the bowl of your ice cream maker in the freezer overnight.
- Warm the milk, tea, and vanilla until it just barely simmers. Take off the heat and steep for 15 minutes with the lid on. Strain. Warm it again until it just barely simmers.
- In the meantime, whisk the yolks and sugar together until pale yellow.
- Temper the egg/sugar mixture with the milk/vanilla mixture.
- Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Add the cream. Stir to combine.
- Chill in the refrigerator ideally overnight, minimum 4 hours.
- The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes. You can enjoy it now as soft serve, or continue to final step for ice cream consistency.
- Transfer to a container you can freeze and freeze at least 4 hours.
Notes
Nutrition
More Ice Cream & Gelato Recipes
A cold sweet treat is just what you need when the weather heats up.
