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London fog ice cream (no churn)

London fog ice cream tastes just like the hot beverage it takes its name from: a milky Earl Grey tea infused with vanilla. Easy to make, it requires only a handful of ingredients and no ice cream machine. Make this no churn London fog ice cream at home and enjoy a sweet vanilla ice cream with a distinctive scent of Earl Grey tea.

Course Dessert
Prep Time 1 hour
Resting time 6 hours
Servings 4 people
Author Eva


  • 480 ml heavy cream
  • 395 g sweetened condensed milk
  • 2 tsp loose leaf Earl Grey tea
  • 1/2 vanilla bean


  1. Combine the heavy cream and loose leaf tea in a saucepan and set on medium heat. Stir from time to time, the tea will release its flavour and colour as the cream warms. Remove from the heat just before it reaches boiling temperature. Transfer the saucepan to an ice water bath to cool to room temperature. When the mixture has cooled down, strain the cream to remove tea leaves and place in the fridge/freezer to chill completely. If chilling it in the freezer, make sure to stir it and check that it cools homogeneously and does not begin to freeze on the surface and bottom.

  2. When the tea-flavoured cream has cooled to fridge temperature, cut the vanilla bean pod in half and scrape the beans down into the cream. Whip the cream using an electric mixer. The cream needs to be whipped to hard peaks, making sure not to overbeat it.

  3. Pour the condensed milk into the whipped cream and fold it in. Pour the ice cream mixture into a container and place it in the freezer. Allow about 5-6 hours in the freezer to set before serving.