WHAT TO ADD TO EARL GREY TEA RECIPES

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Stir together flour, baking powder, tea leaves, and salt in a large bowl. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until fully combined. Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
• Turn dough out onto a lightly floured surface, and roll to ¼-inch thickness. Cut dough into diamond-shaped cookies using a 2½- to 3-inch cookie cutter. Transfer to prepared baking sheets. Gather and reroll dough as needed.
• Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven until light golden around edges, about 10 to 12 minutes, rotating baking sheet from front to back halfway through bake time. Transfer cookies to a wire rack to cool completely, about 30 minutes. Meanwhile, repeat procedure with remaining baking sheet of cookies. Reserve baking sheets, and line each with a new sheet of parchment paper.
• Melt white chocolate according to package directions, and stir in oil until thoroughly combined. Place sprinkles in a small bowl. Dip each cookie in melted chocolate, and top immediately with sprinkles; place on prepared baking sheets. Let stand until chocolate sets, about 30 minutes. 

Steps:

• 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of gently simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar, the tea, and the salt and stir until the sugar and salt have dissolved. Warm the mixture until you see steam rising from the top. Remove from the heat and strain the mixture into a bowl, pressing on the tea leaves to extract as much infused liquid as possible. Discard the tea leaves and return the infused dairy mixture to the double boiler.
• 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
• 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1/4 cup (50 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
• 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
• 5. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.