Yorkshire Tea Ice Cream Recipe
Fancy an ice-cold scoop of Yorkshire Tea?
Wait, wait – we know that sounds all kinds of wrong, but bear with us! We thought the idea was a bit weird too, until Zayn Malik suggested that he liked the idea of Yorkshire Tea ice cream. His One Direction bandmate Louis Tomlinson was equally keen.
So, it got us thinking – could we? Should we?
Of course we should! Tea and milk are the best of friends, so a Yorkshire Tea-flavoured ice cream isn’t such a strange idea. The deep, malty, satisfying flavours of a proper brew, running though the rich, cool sweetness of a proper scoop. Sprinkle some digestives over the top and you’re onto a winner.
Read on for a recipe that serves the average boy band (4-6 people) and takes 30-40 minutes, plus 2-4 hours of freezing.
How we created Yorkshire Tea ice cream
You might be wondering what our ice cream-making credentials are. And who could blame you? After all, we make tea for a living, not desserts.
But did you know that our sister company is the famous Bettys Café Tea Rooms? A Yorkshire institution that’s been making lovely, sweet treats for over 100 years.
Fat Rascals and Fondant Fancies are its best-known creations, but Bettys also makes a mean ice cream. So, we walked out of our office, headed across the car park and meandered into Bettys Craft Bakery for a dairy-based chat with our talented colleagues. Here’s their recipe.
Ingredients
- 2 egg yolks
- 60g caster sugar
- 300ml whole milk
- ½ vanilla pod
- 3 Yorkshire Tea bags
- 2 tbsp boiling water
- 1 tbsp white sugar
- 300ml double cream, whipped lightly
Tea ice cream recipe
Get whisky
In a bowl, mix the egg yolks with the caster sugar and give it a whisk ‘til it’s pale and fluffy.
Heat things up
Pour the milk into a pan, then split the vanilla pod, scrape out the seeds and add them to the milk. Bring it to a gentle simmer (you don’t want it to boil).
Make a brew (seriously…kind of)
Make the world’s smallest, strongest cup of tea by mixing the 2 tbsp boiling water with the 1 tbsp sugar in a bowl, then adding the tea bags and brewing for 5 minutes.
Mix your mixtures
By now, the milk should be at a simmer, so you can pour it over the tea mixture. Give the tea bags a squeeze with a spoon, then lift them out. Next, pour your milky-tea mixture onto the egg mixture and whisk it well.
Head back to the pan
Pour everything into the pan and gently heat until it thickens. You want it to be at about 82C (if you have a thermometer), or very gently simmering and well below boiling (if you don’t). To test its thickness, it should coat the back of a spoon without all running off – just like melted ice cream.
At this point, you can remove from the heat and strain through a sieve into a bowl.
Enter the cream
Whisk your mixture until it’s cool, then fold in the whipped cream.
Good things come to those who wait
Whack your mixture into an ice cream maker or put it in a covered container in the freezer, pulling it out to give it a whisk every 30 mins until it’s set.
And serve!
Scoop and serve it however you like - we’d pop ours in a cone, because we’re fancy like that. Garnish with the biscuits of your choice, either crumbled over or plonked in whole (like an extra-crunchy Flake).
The easy way
If you’ve got an ice cream maker, just make your normal vanilla ice cream recipe and swap the vanilla for the super-strong tea above.
So that’s how you make Yorkshire Tea ice cream! And it works just as well with all of our teas, so you could go classy and full flavoured with Yorkshire Gold, go rogue with Biscuit Brew or Caramelised Biscuit Brew, or even keep it decaf with Yorkshire Tea Decaf.
