I’ve asked a few of my blogging friends to guest post for me over the next few weeks while I adjust to life with a new baby! Today I’m excited to welcome Cristina from I Say Nomato. She knows my love of no-churn ice cream and is sharing a yummy recipe with us today!
Hi there! I’m Cristina from over at I Say Nomato, and I’m so happy to be guest posting for Jenna during these very exciting times for her and her family (yay baby!). I blog nightshade free recipes (no tomatoes, potatoes, peppers or eggplant), and I love to experiment and play with food!
Sometimes my brain fixates on a taste, and I just can’t get enough!
Lately, this has been the London Fog. This one is 100% my mum’s fault. She introduced me to the London Fog at our local coffee shop and I just can’t stop thinking about it. I’ve had it small, large, iced… clearly I had to turn it into ice cream too since that is my other recent obsession. This is an adaptation on the basic recipe by Two Peas and Their Pod – a great no-churn base! Luckily it could not be easier to get that rich, creamy homemade ice cream with a delicate Earl Grey taste at home.
Start by frothing your milk (if you have a frother – I do not, so I just heated it on the stove until it was frothy on top!)
Pour the milk in a teapot and start steeping. You’ll need more teabags than you think, at least 5-6. Let it steep for about 5 minutes, but no longer, you don’t want it to get bitter!
When it’s done, use a spoon to press the teabags against the side of the pot. You’ll want to wring every last drop of taste out of them if you can!
Mix the London Fog in with the sweetened condensed milk, and add the vanilla.
Whip up your cream until it forms stiff peaks, and then slowly fold the condensed milk/London Fog mixture into it. It’ll seem very weird at some points, as it will move like a liquid but still look solid! If you decide to take a spoonful here to make sure everything tastes right, I won’t judge 😉
Make sure it’s all mixed together evenly, or else you’ll end up with a very tea-flavoured puddle at the bottom of your pan! Pour the whole thing into a loaf pan, cover with plastic wrap, and put in the freezer for 8-12 hours (I usually leave it overnight!).
And there you have it! Delicious, easy, no-churn London Fog ice cream!
So even when it’s sweltering outside, you can enjoy that wonderful tea taste without turning into a human puddle!
…. my craving is still not satisfied, I think I’ll have to whip up some more of this! Yum!
Hello, I’m Cristina! I blog over at I Say Nomato, where all the food is free from potatoes, tomatoes, peppers and eggplant. Made completely from scratch with fresh ingredients, you won’t miss them at all once you’ve tried these delicious recipes!