Ingredients:
- 3/4 cup milk
- 2 cups heavy cream
- 3/4 cup sugar
- 4 Earl Grey tea bags
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions:
In a saucepan, heat milk, heavy cream, and sugar over medium heat until just simmering
Remove from heat, add Earl Grey tea bags, and let steep for 15 minutes
In a separate bowl, whisk egg yolks
Gradually pour in the warm milk mixture while whisking constantly
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon about 5-7 minutes
Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl
Stir in vanilla extract, cover, and chill in the refrigerator for at least 4 hours or overnight
Preheat oven to 350F 175C and line a baking sheet with parchment paper
In a bowl, sift together flour, baking powder, and salt
In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy
Beat in egg and vanilla extract until well combined
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms
Fold in chocolate chips
Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly with your fingers
Bake for 10-12 minutes or until golden brown
Allow cookies to cool completely
Once the ice cream mixture is chilled, churn it in an ice cream maker according to manufacturers instructions
Transfer churned ice cream to a container and freeze until firm
To assemble the sandwiches, scoop a generous amount of Earl Grey ice cream onto the bottom side of a cookie, then top with another cookie
Repeat with remaining cookies and ice cream
Wrap each sandwich individually in parchment paper and freeze until ready to serve
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