Vegan Earl Grey Ice Cream

This is a great ice cream recipe. The resulting ice cream texture is very creamy and refreshing for the summer. I only made half of the recipe since I only had 1 can of coconut milk. I also used tea bags instead of loose leaf tea and left the tea inside the bags. 1 or 2 bags broke a little some there was some tea leaves that leaked out. I put the mixture through the strainer before storing it in the fridge over night.


Saw a tip that you should put some parchment paper directly after making the heated mixture to prevent a skin from forming on the top layer of the mixture when it's cooling.

Vegan Earl Grey Ice Cream (~from themisfitbaker.com)

Ingredients:

• 2 (13.5oz/400ml) cans Coconut Milk (full fat), well shaken
• 15 g Earl Grey Tea Leafs (I used Twinings)* (used 5 tea bags for 1 can coconut milk. Would use 4 bags next time)
• 2 tbsp Tapioca Starch (used corn starch)
• 2/3 cup Granulated Sugar
• 1/8 tsp Salt
• 1 tsp Vanilla Extract

Instructions:

1.    In a medium saucepan, whisk the tea leafs into the coconut milk. Bring the coconut milk to just a simmer (whisking occasionally). Remove from heat and allow to steep for 1 hour at room temperature. (only steeped for 45 min)

2.    Pour coconut milk mixture through a sieve, pressing as much moisture out of the the leafs as possible. Discard leafs… There will still be a varying degree of tea leaf flecks. This is ok and adds visual interest.

3.    In a medium saucepan, whisk together the coconut milk mixture, starch, sugar, and salt, until thoroughly combined.

4.    Cook the coconut milk mixture until thickened and starting to bubble (should look like runny pudding), whisking frequently. Remove from heat and stir in the vanilla extract.

5.    Pour into a clean container, cover and refrigerate until cold (about 4 hours, but I leave mine overnight).

6.    Whisk the mixture to even out any lumps, then pour into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).

7.    Transfer ice cream into a freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze until firm (at least 3 hours).

Notes:
*Can use 15 grams of loose tea leafs or 7 tea bags… If using tea from bags, empty and discard the bags, so you can use the contents as a loose tea.