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Tea & Biscuit Ice Cream

Recipe from: Lake Street Creamery

Cool down at the Lake Street Creamery in Los Angeles, where they dish out deliciously unique ice cream flavours including Homemade Donut, Earl Grey Tea, and even Whiskey.

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3 cups heavy cream
Pinch of salt
3/4 cup sugar
1 cup whole milk
5 Earl Grey tea bags
Speculoos cookie butter (or Biscoff cookie spread)

In a medium saucepan pour 1 cup of cream, salt and sugar. Warm over medium heat until the sugar is dissolved. Add the remaining cream and milk to the mixture. Place the 5 tea bags into the saucepan and simmer on low heat, stirring occasionally. You should see the tea changing the mixture to a light tan color. Depending on how strong you like your tea you may want to soak the bags in the mixture overnight in the refrigerator.

Either way, chill the mixture before churning. Follow instructions on your ice cream maker to make the ice cream. Transfer to a freezer-safe container.

Microwave the cookie butter for about 20 seconds or until it is warm and pourable. Pour the warmed cookie butter into the ice cream, using a spatula to swirl it in. Add as much cookie butter as you desire. Freeze.

Yield: 1 quart