No-churn Earl Grey and Pear Ice Cream
No-churn Earl Grey and Pear Ice Cream
Ingredients
- 2 small pears, peeled
- 1/2 tablespoon lemon juice
- 1 tablespoon caster sugar
- 400 ml water
- 2 Earl Grey tea bags
- 300 ml double cream
- 175 g condensed milk
Instructions
- 1
Place the peeled pears in a small saucepan. Add the lemon juice, caster sugar, water, and one of the Earl Grey tea bags to the saucepan.
⏱️ 5 min
- 2
Place the saucepan over medium heat and gently bring the mixture to a simmer. Cook for 30-35 minutes, until the pears are just tender but still holding their shape.
⏱️ 35 min
- 3
Remove the tea bag from the saucepan and set the poached pears aside to cool completely in their syrup.
⏱️ 10 min
- 4
In a large bowl, combine the double cream and condensed milk. Beat the mixture using an electric mixer until it resembles whipped cream.
⏱️ 5 min - 5
Cut open the second Earl Grey tea bag and add the tea leaves to the cream mixture. Stir the tea leaves into the cream mixture until well combined.
⏱️ 2 min
- 6
Finely dice one of the two cooled poached pears. Add the finely diced pear to the ice cream mixture and gently fold it in with a spatula.
⏱️ 3 min
- 7
Transfer the ice cream mixture to a container, cover it with a lid, and freeze overnight (at least 12 hours).
- 8
Finely slice the remaining poached pear and set it aside to use as a garnish.
⏱️ 3 min
- 9
Remove the ice cream from the freezer about 15 minutes before you want to serve, to allow it to soften slightly.
- 10
Scoop the ice cream into serving dishes and top each serving with a piece of the sliced pear to finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-churn Earl Grey and Pear Ice Cream
- 2 small pears, peeled
- 1/2 tablespoon lemon juice
- 1 tablespoon caster sugar
- 400 ml water
- 2 Earl Grey tea bags
- 300 ml double cream
- 175 g condensed milk
Instructions
- 1
Place the peeled pears in a small saucepan. Add the lemon juice, caster sugar, water, and one of the Earl Grey tea bags to the saucepan.
⏱️ 5 min - 2
Place the saucepan over medium heat and gently bring the mixture to a simmer. Cook for 30-35 minutes, until the pears are just tender but still holding their shape.
⏱️ 35 min - 3
Remove the tea bag from the saucepan and set the poached pears aside to cool completely in their syrup.
⏱️ 10 min - 4
In a large bowl, combine the double cream and condensed milk. Beat the mixture using an electric mixer until it resembles whipped cream.
⏱️ 5 min - 5
Cut open the second Earl Grey tea bag and add the tea leaves to the cream mixture. Stir the tea leaves into the cream mixture until well combined.
⏱️ 2 min - 6
Finely dice one of the two cooled poached pears. Add the finely diced pear to the ice cream mixture and gently fold it in with a spatula.
⏱️ 3 min - 7
Transfer the ice cream mixture to a container, cover it with a lid, and freeze overnight (at least 12 hours).
- 8
Finely slice the remaining poached pear and set it aside to use as a garnish.
⏱️ 3 min - 9
Remove the ice cream from the freezer about 15 minutes before you want to serve, to allow it to soften slightly.
- 10
Scoop the ice cream into serving dishes and top each serving with a piece of the sliced pear to finish.
⏱️ 2 min