Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Earl Grey ice cream
Tea isn’t just a balm for the soul when served hot - it’s also a delight in ice cream form, and the best part? No ice cream maker required.
| Ingredients | ||
|---|---|---|
| 320 | ml | Whipped cream |
| 4-5 | sachet(s) | Earl Grey tea |
| 110 | ml | Condensed milk |
| 1 | Pk. | Vanilla sugar |
| dash | Vanilla flavor | |
- Heat the whipped cream and add the tea bags. Leave to infuse for about 10 minutes, then squeeze the bags well.
- Leave the mixture to cool completely in the fridge and infuse for several hours - ideally 4 hours.
After the resting time, whip the cream until semi-stiff. In a separate bowl, whisk together the condensed milk, vanilla sugar and vanilla flavoring until smooth. - Carefully fold in the cream-earl-grey mixture little by little to retain as much volume as possible. Then continue beating until you have an even, firm cream.
- It is ready when it retains its shape as soon as the whisk is pulled out.
- Pour the ice cream mixture into a freezer-safe container and freeze for at least 6 hours.
