Have you combined earl grey with blueberries yet? I can’t believe it took me this long to do it but now that I have, there is no going back.
I confess, this combination didn’t come to me in a dream like some other baked goods this week did. It came from an earl grey blueberry scone from Northside Social, one of my favorite neighborhood spots.
Now, if you read Sweet Sundays on a regular basis you probably know how I feel about baked fruits. Hint: Not good. Truth be told it wasn’t my scone but I loved every bite of the giant piece I was give by my coworker. I ordered a donut (per usual) but she was kind enough to share her treat.
Colin and I took in a new foster kitty earlier this week so I’ve had a lot of really last nights (and early mornings). Turns out kittens don’t sleep. It also took a few days for Onyx to warm up to Tiny so for the first few days there was a lot of meowing. Seriously. A lot. Tiny and Onyx have overcome that now though and are the best of friends so I’m hopeful this weekend will be full of sleep. Until then, I’ll be running on caffeine, starting with a big cup of earl grey blueberry milkshake!
I love baking with earl grey and since last month’s London fog ice cream, I’ve been eager to whip up another batch of ice cream featuring my favorite tea! The sweet blueberries are the perfect balance for the black tea ice cream base making this tea so so so delicious. I just couldn’t get enough of these and you won’t be able to either!
- 2 ½ cups heavy cream, divided
- 2 cups milk, divided
- 4 egg yolks
- ¾ cup + 2 tablespoons granulated sugar, divided
- 1 cup blueberries
- 4 cups earl grey tea bags, divided
- Start by making the ice cream. Combine 2 cups of heavy cream with 1 cup of milk in a saucepan over medium heat. Meanwhile, in a large bowl whisk together egg yolks with ¾ cups granulated sugar. When the heavy cream and milk comes to a simmer, temper into the egg yolks. Add in the blueberries and the 3 of the earl grey tea bags. Refrigerate until cool, 8 hours or overnight.
- When the ice cream batter is cool, remove the tea bags and transfer the batter to a blender. Blend until the blueberries are mixed in with the batter. Transfer to an ice cream machine and churn according to manufacturer's instructions. Transfer to the freezer until ready to make milkshakes.
- To make the milkshakes, blend ice cream and remaining milk until thick. Pour into two cups. To make the whipped cream topping, whip up the remaining heavy cream, sugar and tea from the last tea bag until stiff peaks form. Scoop onto milkshakes. Enjoy immediately!