Vegan Earl Grey Ice Cream

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I have been known to drink some tea!  I have 2 absolute faves chai, and earl  grey those 2 can do no wrong in my book!  So when last summer I saw recipes for earl grey ice cream I naturally thought sign me up!  Well, turns out the recipes that I was viewing were all heavy on the heavy cream and eggs!  Since that is not going to fly in our household I have been trying since last summer to finally make earl grey ice cream a la vegan!  After several failures I can finally report I have done it gang!  This recipe is super easy, vegan and still just lovely!  I can promise you tea drinkers out there you will not be disappointed!  


Earl Grey Ice Cream


1 cup coconut milk from reg gallon

1 can of Thai coconut milk

3/4 cup sugar

4 Earl Grey tea bags

5 tbs flax seeds

15tbs water

1 tbs vanilla extract

In a small stockpot warm the milks and sugar over medium-heat, stirring occasionally. Once the milk is steaming (but not boiling), remove pan from heat. Place the tea bags into the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally, and I gently poke and let the tea really seep out!  Don't be to rough or the bag will rip and you will have to start over! Remove tea bags!

Meanwhile, in a separate bowl, whisk flax seed and water, let sit 10 minutes to gel and whisk into milk mixture w/vanilla! 

Return the mixture to heat and heat on medium high until the mixture turns into an almost custard like consistency, make sure to be stirring so that it doesn't gather at bottom and burn!   

Take off heat and let cool,  for about 10 minutes!  After cool you ca either a) pour into plastic Tupperware and chill in fridge for 8 hours, or strain the mixture of its extra flax seeds and than add to Tupperware to chill in fridge for 6-8 hours!  This step is based on taste!  I dig the flax in the ice cream, but for a creamy ice cream that is more sassy and decadent just strain out flax seeds 

Once the ice cream mixture has completely chilled, keep in mind letting it chill up to 24 hours is ideal!  Process in ice cream maker according to the manufacturers instructions!  I use a cuisnart and it normally takes about 30 minutes!

Store in air tight container for up to 2 weeks!  As with all homemade ice creams I like to put a layer of clear wrap over actual ice cream and then lid, this helps the ice cream stay free of those little ice crystals that tend to form!  This ice cream stands alone great with a sprinkle of nutmeg on top, or serve over a little shortbread cookie with a couple sprinkles if lavender!  What ever the case a la mode!

Tread lightly!



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