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Lavender Earl Grey Ice Cream Delight

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
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.