@sophia.pelizzoli: I hate to say it, but this one might just outshine the rhubarb. Elegant, floral and deliciously creamy, this ice cream is a beautiful way to end a meal. I always have a tub of it (or similar) at hand in the freezer for when I’m hosting, as it’s such an easy win. No-churn Earl Grey and Pear Ice cream 🍨 makes about 500ml 2 small pears, peeled 1/2 tbsp lemon juice 1 tbsp caster sugar 400ml water 2 finely ground Earl Grey tea bags* 300ml double cream 175g condensed milk Place the pears in a small saucepan. Add the sugar, lemon juice, water and one of the tea bags. Place over medium heat and bring gently to a simmer. Cook for 30-35 minutes, until just tender but still holding their shape. Remove the tea bag and set aside to cool in the syrup. In a large bowl, beat the double cream and condensed milk until the mixture resembles whipped cream, then cut open the second tea bag, add the leaves and stir until combined. Finely dice one of the two cooled pears and add to the ice cream mix. Transfer to a container, cover with a lid and freeze overnight. Finely slice the remaining pear and set aside as a garnish. Remove from the freezer about 15 minutes before you want to serve, to allow it to soften slightly. Top each serving with a piece of sliced pear to finish. *I used a super Ceylon earl grey for the fine grind and lovely bergamot flavour

Sophia

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Wednesday 25 March 2026 15:08:58 GMT