Bridgerton: Gunter’s Tea Shop – Royal Ice Cream
One of the reasons I love food and initially decided to join the food industry was because how transportive food can be. It can make it you feel closer to someone you miss, allow you to learn and explore cultures from around the world, and in this case, transport you through time to the Regency era. It’s been fascinating looking through cookbooks to see what ingredients and flavors were popular during that time. The next few recipes I will be posting will be from the cookbooks of some of the confectioners that worked at Gunter’s Tea Shop. All their cookbooks have quite extensive ice cream sections so it’s been so nice to try out some of the more unique flavors.
Also, recipes aside, who else is so excited about all the news about the next season of Bridgerton?! Although we’re quite far from actually getting to see the new season, all the news is making me so anxious to see the new season with Jonathan Bailey and Simone Ashley as Anthony and Kate! I think this was one of my favorite books of the series along with Benedict’s story, An Offer from a Gentleman.
We got to see the Gunter’s Tea Shop a few times in the show, (and let’s not forget about the spoon scene with the Duke) but we didn’t actually get what was served. Unfortunately, no amount of pausing and zooming in on the tables gave me any information of what they were eating! Thankfully, I found this recipe called royal ice cream from Frederick Nutt’s cookbook, The Complete Confectioner. The ice cream is flavored with orange, lemon, pistachios, and with subtle hints of cinnamon and cloves. The flavors are warming yet refreshing. I hope you enjoy it.
Bridgerton Gunter’s Tea Shop Royal Ice Cream Recipe
Equipment
- ice cream machine
Ingredients
Sugar Syrup
- 2 ounces granulated sugar
- 2 ounces water
Ice Cream Base
- 8 ounces heavy cream
- 4 egg yolks
- 1 whole egg
- 1 zest of lemon
- 1 tsp orange blossom water
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/4 cup toasted pistachios roughly chopped
- 2 tbsp diced candied orange peel
- 2 tbsp diced candied lemon peel
Instructions
Sugar Syrup
- In a saucepan, combine your sugar and water and place over medium heat. Bring to a simmer and cook until sugar has dissolved. Remove from heat and set aside to cool.
Ice Cream Base
- In a bowl, whisk together the yolks and egg and set aside.
- In a saucepan, combine your cream, lemon zest, cinnamon, cloves, and orange blossom water. Place over medium heat and bring just to a simmer. While constantly whisking, slowly stream the hot cream into the eggs.
- Once combined, return the mixture back over medium heat. Keep stirring the mixture with a rubber spatula until it starts to thicken and coat the spatula, around 170F. Mix in the syrup and stir until combined.
- Strain the mixture and cool to room temperature. Cover and refrigerate until cold.
- Churn the ice cream according to manufacturers’ instructions. Once it's finished churning, fold in the chopped pistachios, orange, and lemon peel. Freeze until solid.
