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5 from 3 votes

London Fog Gelato Ice Cream

Imagine an Earl grey tea latte with a splash of vanilla but frozen to perfection... this London fog gelato is my new summer favorite!
Course Dessert
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 4 hours 30 minutes
Total Time 5 hours 35 minutes
Servings 8
Calories 252kcal
Author Candice


  • 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


  • 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.


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.


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