Photo by Gina Moore
MAKES ABOUT 1½ QUARTS
2 cups heavy whipping cream
1 cup whole milk
¾ cup sugar
6 regular-sized Earl Grey tea bags
6 egg yolks
¼ teaspoon kosher salt
½ teaspoon almond extract
½ teaspoon vanilla extract
¾ cup miniature semi-sweet chocolate chips
⅓ cup roughly chopped almonds
Chocolate nibs, for garnish
In a medium saucepan, over medium heat, add cream, milk and sugar and stir until sugar is dissolved. When milk begins to simmer, remove from heat, add tea bags, cover, and let steep for 10–15 minutes. Remove tea bags and allow to cool.
In a medium bowl, whisk together egg yolks, salt, almond and vanilla extracts. Whisk into milk mixture and return to saucepan over medium heat, stirring constantly until mixture thickens and coats the back of a wooden spoon. Do not allow to boil. Remove from heat and allow to cool to room temperature.
Strain custard through a sieve into a medium bowl. Place the bowl over a larger bowl filled halfway with water and ice. Stir occasionally to cool. Cover with plastic film, pressing it directly on top of the custard to prevent a skin from forming. Refrigerate for at least 3 hours or overnight.
Pour custard into an ice cream maker and freeze according to manufacturer’s instructions. Add chocolate chips and almonds for the last 10 minutes of the churning process. Transfer to a clean freezer-safe container and freeze until firm. To serve, scoop into ice cream servers and garnish with chocolate nibs.
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