My recipe for Earl Grey gelato, fresh from my kitchen on Saturday:
You’ll need milk, cream, sugar, and Earl Gray teabags.
In a small saucepan, heat 1 cup milk with 2/3 cup granulated sugar, stirring occasionally until sugar grains have disappeared.
Off the heat, add 3-4 teabags of Earl Grey tea, or 1-2 tablespoons loose Earl Grey tea, and let steep for five minutes. Remove and discard the tea bags, or strain the mixture through fine mesh to remove loose tea. Cover and refrigerate for at least four hours.
Combine milk mixture with 1 to 1 1/4 cup heavy cream. Add a healthy pinch of salt. Pour into ice cream maker and gelato-ize according to manufacturer’s instructions.
After a homemade steak and potato dinner, this gelato was a lovely touch on a warm evening. This is recipe easily makes dessert for six people. I have in the freezer a quart of what’s left after my large dessert bowl.
The milk mixture was a quick morning project, after breakfast. I almost forgot about it until I reached for some butter at dinnertime!