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.

Scoops of beige ice cream in a round container on a marble surface.

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).

A large pot of milk with photos showing eggs and sugar being whisked in different stages.

Warm the milk and vanilla until it just lightly simmers (photo 1). Temper the egg/sugar mixture with the milk/vanilla mixture (photos 2 & 3). Return to the saucepan and cook until thickened, stirring slowly and constantly. It should get to 170F (photo 4).

Two photos showing a hand adding vanilla and tempering an egg mixture with cream.

Earl Grey Tea Infusion

Remove the mixture from heat. Add the Earl Grey tea leaves or bags to the pan. Stir. Steep for 30 minutes with the lid on.

A large teal dutch oven with many tea bags infusing into a cream mixture.

Strain. Add the cream and stir. Chill in the refrigerator ideally overnight, minimum of 4 hours.

A large teal pot with milk mixture and a whisk on a dish towel.

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.

An ice cream churner with beige ice cream on kitchen towel and marble surface.

Transfer to a container you can freeze and freeze for at least 4 hours. Cover with parchment paper for added shelf life.

Beige ice cream in a round container covered in parchment paper.

Ice Cream Equipment

More Ice Cream & Gelato Recipes

A cold sweet treat is just what you need when the weather heats up.

A hand holding an ice cream cone with two scoops and a girl in background.

London Fog Gelato Ice Cream

5 from 18 votes
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Imagine an Earl grey tea latte with a splash of vanilla but frozen to perfection… this London fog gelato is my new summer favorite!
Prep Time25 minutes
Cook Time30 minutes
Resting Time4 hours 30 minutes
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: American, Italian
Servings: 8
Calories: 252kcal

Ingredients

  • 5 large egg yolks
  • 1/2 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.
  • Whisk the yolks and sugar together until pale yellow.
  • Warm the milk and vanilla until it just lightly 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.
  • Remove from heat. Add the tea leaves or bags to the pan. Stir. Steep for 30 minutes with the lid on.
  • Strain. 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

If you cannot wait to chill the ice cream before churning it, you can chill it quickly over a bowl filled with ice water. Just stir the ice cream to cool the base faster than your refrigerator can.

Nutrition

Calories: 252kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 179mg | Sodium: 46mg | Potassium: 121mg | Sugar: 16g | Vitamin A: 810IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 0.3mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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