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Archives for posts tagged ‘Ice Cream’

3 Reasons Why Every Day in July Should Include Tea And Ice Cream

Ice cream is totally an acceptable meal during summer. And you know what goes great with ice cream? Bigelow Tea. Besides, a balanced diet during National Ice Cream Month is basically a glass of iced tea in one hand and an ice cream cone in the other, right?! If you’re not quite convinced, here are three reasons why you should include both in your July repertoire.

  1. I scream, you scream, we all scream for ice cream! Who doesn’t love a dripping cone of the good stuff? Plus, it’s got quite the history. Did you know that ice cream’s origins are known to reach back as far as the second century B.C.? Legend has it that Alexander the Great enjoyed snow and ice flavored with honey and nectar, and more than a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now recognized as sherbet. In America, the first advertisement for ice cream appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.” And then, during World War II, the first “floating ice cream parlor” was built for sailors in the western Pacific. Those soldiers deserved it!
  2. Keep things local! Okay, so ice cream is delicious, but it’s also a great reason for repeatedly going to the local ice cream shop. In fact, family-owned businesses make up the majority of ice cream makers in the U.S., according to the International Dairy Foods Association. For generations, these “mom and pop” ice cream parlors have been meeting our nation’s craving for a favorite frozen dessert. Yum! And, as a family-owned business, Bigelow Tea is celebrating all things “made in the USA” this month … and we’re excited to add local ice cream shops to the list!
  3. It’s hot out there! Chill out with some homemade ice cream. How about a scoop of Green Tea with Peach or Mint Tea Chocolate Chip Ice Cream! (Holy smokes, both sound incredible.) Don’t worry, recipes for both are right here! If you try your hand at either, be sure to tag #TeaProudly so we can drool… errr, swoon! Enjoy!

Green Tea with Peach Ice Cream

(pictured at top)


  • 2 cups (500mL) heavy cream
  • 1 cup (250mL) half-and-half
  • ¾ cup (180mL) sugar
  • Dash of salt
  • ½ teaspoon (2.5mL) vanilla extract
  • 20 Bigelow® Green Tea with Peach Tea Bags
  • 1 cup (250mL) diced fresh or canned peaches, drained


Combine heavy cream and half-and-half in a medium saucepan and bring to a simmer over medium heat, being careful not to boil. Turn off the heat; add sugar and salt, stirring to dissolve. Add the vanilla and the tea bags and let the mixture cool to room temperature, occasionally stirring and gently pressing the tea bags to infuse cream with the tea flavor. When cool, cover tightly and place in the refrigerator overnight. Before freezing, pour the mixture through a sieve set over a large bowl. Press the tea bags to release flavor. Add the diced peaches and freeze in an ice cream maker according to the manufacturer’s directions.

Mint Tea Chocolate Chip Ice Cream


  • 1 cup milk
  •  6 Bigelow Mint Medley Herbal Tea bags
  •  3/4 cups sugar
  •  6 large egg yolks
  •  2 tablespoons all purpose flour
  •  1/4 teaspoon salt
  •  1 cup half-and-half
  •  1 cup heavy cream
  •  1 1/3 cups of mini semi-sweet chocolate chips


In a mixer, (I heart my KitchenAid Artisan Stand Mixer), beat the sugar into the eggs until thickened and pale yellow. Beat in flour and salt. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Remove from heat. Stir in the tea bags, cover, and set aside to steep for 15 minutes.

Gently press down on the tea bags to make sure all of the mint flavor gets into the milk, and then remove the tea bags. (Side note: I actually ripped open one of the tea bags – and loved how the tea looked swirling around in the milk. If this happens to you, you can strain your milk through a fine mesh sieve, or just leave it be. It didn’t bother any of us and looked pretty cool!)

Add the half-and-half and return to a simmer over low heat. Slowly beat the hot milk and half-and-half into the egg yolks and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot tea custard through a strainer into a large, clean bowl.

Cover and refrigerate until cold or overnight. (I let mine sit overnight to enhance the tea flavor, but if you want to speed up the cooling process, set it into an ice bath. Just make sure your mixture is completely chilled before adding to the ice cream machine.)

Stir the chilled custard, and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.

When the ice cream is semi-frozen, slowly add 1 1/3 cups of mini semi-sweet chocolate chips and let the ice cream machine mix it in.

When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

*This recipe is adapted from The Ultimate Ice Cream Book by Bruce Weinstein.

Bigelow Tea’s Earl Grey Gives Ice Cream A Distinct Flavor

bigelow tea earl grey

Hey Bigelow Tea fans, do you know what gives Earl Grey Tea its distinct taste? It’s bergamot oil, which comes from bergamots, a type of citrus fruit. Who knew? Not all bergamots are the same … and in producing Bigelow Tea’s famous Earl Grey, the Bigelow family sources bergamot oil directly from a long-time family-owned orchard in Calabria, Italy, where bergamots naturally thrive. The oil is extracted during the fruit’s harvest season, so that the batches are first pressed and purely fresh. As a third-generation, family run business, Bigelow Tea makes great efforts to ensure that the ingredients used in all of their blended teas come straight from quality sources.

If you simply can’t get enough of Earl Grey (like Chris Costello, who tweeted about his four cups a day routine!), consider taking an even cooler approach by making this Earl Grey Ice Cream recipe. Savor it and let us know what you think!

Earl Grey Ice Cream

bigelow tea earl grey ice cream


  • 2 cups half and half
  • 2 cups whipping cream
  • 8 bags Bigelow Earl Grey Tea
  • 1 ⅓ cups sugar
  • 2 teaspoons real vanilla extract
  • ½ teaspoon salt


In 2-quart saucepan combine half and half and whipping cream. Over medium-high heat bring to a low boil (5 minutes). Remove mixture from heat and add 8 tea bags; steep for 5 minutes. Remove bags from cream and squeeze to remove liquid; discard bags. Place tea mixture, sugar, vanilla, and ½ teaspoon salt in mixer bowl; beat on medium speed until sugar dissolves (1 minute). Place in refrigerator; cool completely. Once cool, place tea cream mixture in bowl of ice cream maker; process as directed. Suggestion – top with Earl Grey Milk Chocolate Sauce.

Bigelow Tea Celebrates National Ice Cream Month with Frozen Delights!

July is National Ice Cream Month – what’s not to like? You don’t have to tell us twice, just grab the scoop and a cone! Eating ice cream is always fun, but why not try making some ice cream or other frozen delights using your favorite tea flavors! Bigelow Tea has several dessert recipes for ice cream, sorbet and other frozen treats – with peaches, vanilla, and caramel for perfect summer fun. So, step back in ice cream history, crank up the ice cream machine, and try these two ice cream recipes for starters!


Vanilla Caramel Tea Ice Cream


Green Tea with Peach Ice Cream

According to ice cream experts, balancing the sugar and temperature can be tricky with peach ice cream. It’s a delicate balance between sugar and freezing the ice cream, while not freezing the peaches. Of course, the final outcome is worth the effort. If you are looking for lighter or more portable frozen treats – on a stick perhaps – Bigelow Tea has you covered with fruity frozen tea delights.


Pomegranate Pizzazz Popsicles


Double Raspberry Tea-sicles

Not only will these Bigelow Tea treats please your palate, they also will be a fun family activity, made with all natural ingredients added by you. Once your freezer is full, it’s time to open wide and say YUM!

Make Family Reunion Month a Festive Time

All across the country, from Bigelow, Maine, to Bigelow, California, families are gathering because June is Family Reunion Month. What better way to celebrate than with tea made by a 100% family owned company, Bigelow Tea?

There will be no family squabbles about what to serve since Bigelow Tea offers more than 80 varieties of tea!

Make your reunion especially memorable by choosing a theme, logo or slogan and use it to decorate tea shirts, er, T-shirts, mugs, hats, and goodie bags. You can stuff those goodie bags with souvenirs, photos, recipes and a reunion booklet full of favorite family stories, honors and updates on all your relatives – able to attend or not. While you’re at it, why not throw in a box of Bigelow Tea bags. Since they are boxed and individually wrapped, they will survive the heat of a long summer picnic or, heaven forbid, a downpour.


Bigelow Tea Green Tea Lemon Ice Cream

If you do picnic, why not whip up some homemade ice cream? A hand-cranked ice cream maker is the most fun because everyone can get into the act by taking turns churning. They will work up a thirst, so have plenty of iced tea ready.

No plans for a family reunion this June? Well, no worries. November is Family Reunion Planning Month, so you’ve got plenty of time to prepare for next June.

Celebrate National Ice Cream Month the Bigelow Way


Nothing screams ice cream like July. Why? Because in 1984, then President, Ronald Regan designated that perfect summer month as the right time to support the Dairy Industry.  He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population.  So come on…celebrate National Ice Cream Month and make your delicious summer days just a little sweeter with the following recipe.

Green Tea Lemon Ice Cream


2 eggs 
2/3 cups granulated sugar
1 3/4 cups milk
2 cups heavy cream
Bigelow Green Tea with Lemon Tea Bags 
Yield: 1 1/2 quarts
In a small saucepan, combine the 6 tea bags and 1/2 cup of the milk until bubbles are visible, immediately take off heat and steep for 5 minutes. Strain tea bags, squeezing out all of the remaining liquid. Beat eggs in a medium size bowl. Temper the warm tea/milk mixture with the eggs (meaning add a quarter of the warm tea/milk to the beaten eggs and keep whisking until completely combined). Add sugar and heavy cream. Whisk vigorously, until well combined. Follow directions on a commercial ice cream maker. As the ice cream machine is going slowly add the mixture. Time for 30 minutes. After this time ice cream will be ready to consume or remove and place in an airtight plastic container and freeze.
For more taste treats to tickle your taste buds, don’t miss out on the fresh flavor of Green Tea and Peach Ice Cream or the creamy decadence of Vanilla Caramel Tea Ice Cream