I Scream for Ice Cream!


It already feels like summer in Toronto and you know what that means? Ice cream time!

Our obsession with Earl Grey is a train that cannot be stopped! We are in loved with Roselle's Earl Grey shorties and Fortnum & Mason's beautiful Earl Grey loose leaf teas.  Next stop homemade Van Leeuwen Earl Grey Ice Cream!  Making ice cream at home is a lot easier than you would imagine.  All you need is the right tool. In this case, an ice cream machine - duh!

First, we made a custard base with Earl Grey tea, heavy cream, egg yolks, and sugar. We conducted a mini research (a quick search on Youtube) on the easiest, foolproof way of separating egg yolks and we ended up using a slotted spoon to crack the egg into, then the egg whites fell through the slotted spoon. I personally prefer the good old egg shell method because it is one less item to wash. After the custard thickened, we strained it and let it chill overnight. 

The next day we invited our friends over to share our sugary concoction. Unlike what the photos led you to believe, we are quite please with the result.  It doesn't have the soft serve swervy look, but regardless of the appearance, we were all very focused on eating.  The custard base made the ice cream extra creamy, and we received requests to make other flavours of ice cream. One thing I would like to modify next time is to add a bit less sugar.  Other than that, our bellies are happy!


Our Fave Shortie!


If anyone asks for my favourite ice cream in Toronto, I immediate response is Roselle's earl grey soft serve with the upgrade of lemon curd and pearl chocolates. That's my favourite item on their menu, but if you haven't tried the rest of their roster like the banana eclair, lemon tart and of course their earl grey shortie - go now!  

I had heard of the Toronto Eats cook book from Amy Rosen being released with recipes featuring bakeries and restaurants in Toronto and when I received it for Christmas, I was excited to see what I wanted to make.  Flipping through the pages, I stopped at Roselle's chapter featuring the earl grey shortie, I knew there and then, we were baking them!  

Ken and I have had trouble baking shortbread cookies in the past, and this one was no exception. The dough was tough to work with and we questioned how thick we were supposed to roll out the dough.  The recipe called for 1 and 1/2 inches thick and we were like, "whaaaa - we don't remember it being that thick at Roselle and it's a sandwich cookie".  Thanks to social media, we asked the author and Roselle.  Impatient to wait for a response, we used our gut and rolled out the dough to be thinner than called for.   

We made two versions of this cookie: regular cookie and the sandwich version with white chocolate ganache in the middle.  Both were a hit and we're curious to try out different types of tea to flavour the cookie with in the future.  And if anyone is wondering the reason we chilled the cookies outside prior to popping them in the oven, this is when we appreciate the Canadian winters with the limited fridge space we have!

Anyway - if you have not gone to Roselle yet, GO!

- Robyn