Earl Grey & Roast Peach Ice Cream

After I graduated from high school, Brighton became my adopted home for five years and ever since I have a special place in my heart reserved for all things British. I always have a can of baked beans in stock, for a long time after I came to live in Berlin, I still used to say thank you to the bus driver when getting off the bus, and when nostalgia hits real bad, I whip up a batch of Vegan Crumpets or make some rhubarb scones. One thing I have missed as well is a good cup'a tea in the mornings - and yes, I love to add a good splash of milk too. So when I recently stumbled upon Earl Grey in an organic supermarket I couldn't resist. 

And as temperatures these days are not really shouting 'YES! Hot tea please', I decided to try something new - Earl Grey Ice Cream. I had some leftover peaches in my fruit basket that were just sitting there attracting those annoying little fruit flies, so I decided to give the whole thing a summery twist and add a fruity sweetness. And in my opinion the combination worked surprisingly well :-)


for 10 servings
prep time: 45 minutes + 30 minutes churning in Ice Cream Maker

  • 2 - 3 peaches
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 cans (800 ml) coconut milk 
  • 4 Earl Grey tea bags
  • 2 tbsp arrowroot powder
  • 100 ml maple syrup
  • 1 tsp vanilla
  • needed: ice cream machine, blender 


The night ahead:
Don't forget to place your ice cream maker in the freezer!

1. Preheat the grill of your oven to 200°C. Half and pit the peaches. Place them cut-side down in an ovenproof dish. Glaze with coconut oil and maple syrup. Slip them in the oven for about 15 - 20 minutes until they are soft and lightly roasted on top. Set aside to cool. 

2. Mix the arrowroot powder with 2 - 3 tbsp of the coconut milk. Set aside. 

3. Put the rest of the coconut milk in a saucepan with the Earl Grey tea bags and bring to a boil. When it's boiling take off the heat and let the mixture infuse for about 15 - 20 minutes. 

4. In the meantime, put your roast peach in a blender and purée to fine consistency. Set aside. 

5. Remove the teabags from the coconut milk, bring to a boil again. Add the maple syrup, vanilla and ultimately the arrowroot mixture. Keep stirring for 1 - 2 minutes whilst simmering. Take off the heat and let the mixture cool down completely. 

6. Take your ice cream maker out of the freezer and set up your ice cream machine according to instructions. Pour the earl grey mixture into your machine and let it churn for about 30 minutes. By then your ice crem should resemble a soft serve consistency. Scoop in the roast peach purée, reserving 2 - 3 tbsp. 

7. Scoop the ice cream into a freezer-friendly bowl. Drizzle with the remaining roast peach purée, give it a little swirl if you want before chucking the whole thing in the freezer once more for 2 - 3 hours. Take out 5 - 10 minutes prior to serving.