London Fog (Earl Grey)

Steps

1. Heat 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 230 ml whole milk230 ml whole milk1 cup whole milk345 ml whole milk350 ml whole milk1½ cups whole milk in a saucepan until steaming. Take the pan off the heat.
2. Stir in 2 tbsp Earl Grey loose tea2 tbsp Earl Grey loose tea2 tbsp Earl Grey loose tea3 tbsp Earl Grey loose tea3 tbsp Earl Grey loose tea3 tbsp Earl Grey loose tea, cover and steep for 10 minutes.
3. Strain into a bowl, pressing hard on the leaves to get all the cream out. Discard the leaves.
4. Whisk in 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Crush a pinch of Earl Grey leaves between your fingers and dust them over each scoop.