| I1: | 💧 | 1.5 cups water |
|---|---|---|
| I2: | 🍵 | 4 bags Earl Grey tea |
| I3: | 🍬 | 1 cup sugar |
| I4: | 🥛 | cream and half and half to make 3 cups |
| I5: | 🥚 | 6 egg yolks |
| I6: | 🧂 | ¼ tsp salt |
| Step 1: | Boil |
|---|---|
| ↖ | I1: 💧 1.5 cups water |
| Step 2: | Steep tea for 4 minutes. |
| ↖ | I2: 🍵 4 bags Earl Grey tea |
| Step 3: | Drain tea into blender. |
| Step 4: | Measure volume of tea water as X |
| Step 5: | Mix sugar with hot tea |
| ↖ | I3: 🍬 1 cup sugar |
| Step 6: | Add X cups cream and (3-2X) cups half and half. |
| ↖ | I4: 🥛 cream and half and half to make 3 cups |
| Step 7: | Blend |
| ↖ | I5: 🥚 6 egg yolks |
| ↖ | I6: 🧂 ¼ tsp salt |
| Step 8: | Sous vide at 175F for an hour |
| Step 9: | Churn |
You want three cups of liquid total. To achieve the desired fat content, the heavy cream volume needs to match the volume of steeped tea, and the remaining of liquid should be half and half.
## Variant 1 I1: 1.5 cups water I2: 4 bags Earl Grey tea I3: 1 cup sugar I4: cream and half and half to make 3 cups I5: 6 egg yolks I6: ¼ tsp salt I1 O1: Boil I2 O2: Steep tea for 4 minutes. O3: Drain tea into blender. O4: Measure volume of tea water as X I3 O5: Mix sugar with hot tea I4 O6: Add X cups cream and (3-2X) cups half and half. I(5-6) O7: Blend O8: Sous vide at 175F for an hour O9: Churn ### Notes You want three cups of liquid total. To achieve the desired fat content, the heavy cream volume needs to match the volume of steeped tea, and the remaining of liquid should be half and half.