Lavender Earl Grey Ice Cream Delight

This ice cream is what happens when a cozy tea date and a summer afternoon crash into each other. Lavender Earl Grey Ice Cream Delight is creamy, soft, and just floral enough to feel fancy without veering into soap-territory. Think bergamot-kissed tea, a whisper of lavender, lush vanilla custard. It’s dessert with main-character energy, and yes, you can make it at home without an ice cream machine (I’ve done the pan-in-the-freezer method, and it still disappears).

My husband calls this “tea for dessert,” which is extremely on-brand for him, and our kid just calls it purple ice cream (it’s not always purple, but you know what, live your truth). We made a batch last Sunday, and my little family sat on the porch passing the tub around with spoons like raccoons with manners. It’s now our “movie night” scoop—on top of warm brownies or just in bowls, with someone inevitably fighting for the melty bits clinging to the sides.

How to Make It

Start by warming your dairy—half milk, half cream—just until steamy, not boiling. Toss in Earl Grey tea and a pinch (seriously, a pinch) of culinary lavender. Let it sit and perfume the whole kitchen. Strain it so you don’t end up chewing tea (ask me how I know).

Meanwhile, whisk egg yolks with sugar and a tiny pinch of salt until they look pale and a little fluffy. Temper with the warm tea-milk—slowly, slowly—then back into the pot to thicken. You’re aiming for silky custard, not scrambled eggs, so low heat and a lot of stirring. When it coats the back of a spoon and holds a clean line, you’re golden. Strain again, vanilla in, chill it down completely. Like, for real—cold base churns better.

Churn until soft-serve, then scoop into a pan and give it a nap in the freezer to firm up. If you’re doing the no-churn life, freeze in a shallow pan and whisk every 30–45 minutes for a few rounds to break up ice crystals. Eat straight from the container while pretending you won’t. We all lie.

✔Ingredient Notes

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– Heavy cream: Brings the scoopable luxury. Don’t swap with half-and-half unless you’re cool with icier results.
– Whole milk: Balances richness so it’s not butter-in-a-bowl. Lower fat milk works, but texture gets lean.
– Egg yolks: Custard = body + silk. If it curdles, strain like your life depends on it; it usually saves the day.
– Earl Grey tea: Bags or loose—just measure strong. Bergamot is the star; too little and it’s bashful.
– Culinary lavender: Use culinary grade and go light. Too much = potpourri. A pinch is powerful.
– Sugar: Sweetens and softens. Honey works, but adds its own vibe (which I actually love).
– Vanilla + salt: The tiny background singers that make the lead sound better. Don’t skip.

✔Recipe Steps

1. Heat 1 cup whole milk and 1 1/2 cups heavy cream in a saucepan until steamy, then remove from heat.
2. Steep 3 Earl Grey tea bags (or 2 tbsp loose) and 1/2 to 1 tsp culinary lavender in the hot dairy for 10–15 minutes; strain.
3. Whisk 5 egg yolks, 2/3 cup sugar, and a pinch of salt until pale; slowly whisk in the warm tea-infused dairy to temper.
4. Cook the custard over low heat, stirring, until it reaches 170–175°F and coats a spoon; strain and stir in 1 tsp vanilla.
5. Chill the base completely (ice bath, then fridge 4 hours or overnight), then churn until soft-serve.
6. Transfer to a cold container, cover, and freeze 3–4 hours until scoopable; if no-churn, freeze in a shallow pan, whisking every 30–45 minutes for 3–4 rounds.

What to Serve It With

– Crumbly lemon shortbread or butter cookies for that tea-time energy.
– Macerated berries (strawberries + a smidge of sugar + lemon zest).
– A drizzle of honey and a scatter of crushed pistachios if you’re feeling extra.
– Warm brownies. Zero regrets.

✔Tips & Mistakes

– Go easy on lavender. Start with 1/2 teaspoon; you can always add, you can’t subtract.
– Don’t boil the dairy. If it simmers hard, the tea goes bitter and the texture sulks.
– Chill the base all the way. Warm mix in a churn = sad soup.
– If your custard splits, whisk off heat and strain. A stick blender can rescue it like a little miracle.
– For color, a micro-dot of purple gel works—skip if you’re anti-dye. It’s still gorgeous.

✔Storage Tips

Stash it in a loaf pan or airtight tub, pressed with parchment or plastic on the surface to block freezer burn. It keeps like a champ for 2–3 months, but we both know it won’t last that long. Let it sit on the counter 5–10 minutes before scooping so it’s not rock hard. Also, yes—eating it straight from the freezer is elite. Breakfast spoonfuls are between you and your coffee.

✔Variations and Substitutions

– Dairy-free: Use full-fat coconut milk + a splash of oat or cashew milk; add 1 tbsp vodka to keep it scoopable.
– Sweeteners: Honey or maple instead of sugar (start with a scant 1/2 cup, taste, adjust).
– Tea swap: Decaf Earl Grey or London Fog-style (add 1–2 tsp instant espresso for moody vibes).
– Extra citrus: Stir in fine lemon zest after chilling, before churning, for zing.
– Lavender restraint: If you’re nervous, steep lavender separately in hot milk and add by teaspoons to taste.
– No-churn: Whip 1 cup of the cream to soft peaks, fold into chilled base, then freeze and stir a few times.
– Allergies: Skip eggs and use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp milk) for a Philly-style base—different, still lovely.

Frequently Asked Questions

Lavender Earl Grey Ice Cream Delight

A silky, custard-based ice cream steeped with fragrant Earl Grey tea and a whisper of culinary lavender for a sophisticated, floral-bergamot finish.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup heavy cream
• ▢ 1 cup whole milk
• ▢ 0.75 cup granulated sugar
• ▢ 2 tablespoon Earl Grey tea, loose-leaf or 4 tea bags
• ▢ 1 teaspoon culinary dried lavender lightly crushed
• ▢ 5 large egg yolks room temperature if possible
• ▢ 0.25 teaspoon fine sea salt
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon vodka optional, helps keep scoops softer
• ▢ 2 drops purple gel food coloring optional

Instructions

Preparation Steps

• In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling.
• Remove from heat. Stir in Earl Grey tea and crushed lavender. Cover and steep for 15 minutes to infuse. Rewarm gently to steaming.
• Whisk egg yolks in a bowl until smooth. Slowly ladle in about 1.0 cup of the hot dairy while whisking to temper the yolks.
• Return the tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of the spatula (about 170 to 175°F). Do not boil.
• Strain the custard through a fine mesh sieve into a clean bowl to remove tea and lavender. Stir in vanilla, and if using, vodka and a couple of drops of food coloring.
• Chill the base: Set the bowl over an ice bath and stir until cool, then cover and refrigerate until thoroughly cold, at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer's directions until thick and soft-serve consistency.
• Transfer to a freezer-safe container. Press parchment against the surface and freeze until firm, about 4 hours. Scoop and serve.

Notes

Lavender can become strong quickly—start with 1.0 teaspoon and adjust next time to taste. If you prefer a brighter citrus note, add 0.5 teaspoon finely grated lemon zest to the strained custard. For a no-churn option, fold the cooled, strained tea-lavender milk into 2.0 cups whipped heavy cream and 1.0 can sweetened condensed milk, then freeze.