London fog ice cream

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London fog ice cream

Photo, Irene Ngo.

No need for an ice cream maker: Turns out all that's required to make incredible homemade ice cream is three ingredients and a freezer.


  • 1 cup 35% cream
  • 4 earl grey tea bags
  • 1/2 300-mL sweetened condensed milk


  • SIMMER cream in a small saucepan over medium-high, then remove from heat. Stir tea bags into hot cream. Let steep for 10 min, then pour through a sieve into a medium bowl. Use the bottom of a spoon to press down gently on tea bags to extract more cream. Refrigerate cream unti very cold, preferably overnight. (Cream will not whip if it is not cold enough.)
  • BEAT cold cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk until just combined. Mixture should be smooth and fluffy.
  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.

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