Earl Grey Ice Cream with Lemon Curd Swirl

Anybody else sad about the weather getting warmer? Only me? I know, I know, most people love it. Summer fun in the sun and all that jazz. As for me, I've been busy pretending it's not really happening and enjoying one of my favorite cold weather drinks in ice cream form - Earl Grey Ice Cream with Lemon Curd Swirl.

Tea anyone? Earl Grey Ice Cream with Lemon Curd Swirl, that is.

This creamy tea infused frozen treat is swirled with a touch of sweet and tangy lemon curd. Perfect for any summer tea party or for that tea lover in your life.

I'll spare you the steps that I've outlined in my previous ice cream posts. See my Loaded Coffee Ice Cream or Caramel Chai Ice Cream posts for more of my process.

Serve this Earl Grey Ice Cream with Lemon Curd Swirl in your prettiest tea cup.

Oh, and don't forget to serve this ice cream in a pretty tea cup or mug. It's not essential, but way more fun that way. 😉

Earl Grey Ice Cream with Lemon Curd Swirl

INGREDIENTS
2 cups whipping cream
1/2 cup milk
1/2 cup water
1/3 cup granulated sugar
1/4 tsp kosher salt
5 bags Earl Grey tea
about 4 Tbsp lemon curd (I used store-bought)

DIRECTIONS
1. The night before, heat the cream, milk, water, sugar, salt, and tea bags over medium heat until sugar is dissolved. Steep for 20 to 30 minutes and then cover and refrigerate, tea bags and all. Also, remember to put the freezing component of your ice cream maker in the freezer.
2. The next day, remove the tea bags, stir the ice cream mixture and churn for about 10 minutes.
3. Smooth half of the ice cream into your container. Then scoop about 2 Tbsp of lemon curd on top and swirl it in with a butter knife. Repeat the process with the rest of the ice cream and lemon curd. Cover and freeze for 4 hours.
4. When ready to scoop, leave ice cream on the counter for 10 minutes to soften up a little.