London Fog Float
This my take on a rootbeer float,but instead I used homemade no churn Earl Grey Bravo ice cream and floated a scoop of that in a nice mug of Earl Grey Bravo tea.8 h 12
- 2 cups heavy cream
- 2 Tablespoons Earl Grey Bravo tea leaves
- 1-14 oz can sweetened condensed milk
- 1 teaspooon vanilla extract
- 1 mug of brewed Earl Grey tea
In a saucepan,heat the cream and the tea leaves together,bring to just under and boil,remove from the heat and steep for 10 minutes.Strain out the tea and place the cream in the fridge to cool.Once the cream is cool,place it in a mixing bowl and beat until soft peaks form.Pour in the condensed milk and vanilla and beat until stiff.Pour the cream mixture into a foil lined loaf pan,cover and freeze about 6-8 hours.When ready to make the float,grab your mug of tea and add a scoop or two of the ice cream to it and enjoy!