Earl Grey Lavender Ice Cream combines the distinctive flavors of Earl Grey tea with the delicate aroma of lavender, creating a unique and sophisticated frozen treat. This recipe features a creamy base infused with fragrant tea and lavender, making it perfect for a refined dessert or a special occasion.
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 Earl Grey tea bags (or 5 teaspoons loose leaf Earl Grey tea)
- 2 tablespoons dried lavender buds (culinary grade)
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
Infuse the Cream and Milk:
- Heat milk and cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil.
- Steep tea and lavender: Remove the saucepan from heat. Add the Earl Grey tea bags (or loose leaf tea in a tea infuser) and dried lavender buds. Cover and let steep for 10-15 minutes. The longer you steep, the stronger the flavors will be.
- Remove tea and lavender: After steeping, remove the tea bags or tea infuser and strain out the lavender buds. Discard the tea bags and lavender buds.
Prepare the Custard Base:
- Whisk egg yolks and sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- Temper the eggs: Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. This prevents them from curdling.
- Cook the custard: Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens and coats the back of the spoon (about 170°F or 77°C). Do not let it boil.
- Strain the custard: Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Chill and Churn:
- Cool the mixture: Stir in the vanilla extract. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
- Freeze to firm up: Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until the ice cream is firm and scoopable.
Serve:
- Scoop and enjoy: Scoop the Earl Grey Lavender Ice Cream into bowls or cones. Garnish with a sprig of lavender or a drizzle of honey if desired.
Tips for Perfect Earl Grey Lavender Ice Cream:
- Tea quality: Use high-quality Earl Grey tea for the best flavor. Loose leaf tea provides a stronger flavor than tea bags.
- Lavender amount: Adjust the amount of dried lavender based on your preference. Too much lavender can overpower the flavor, so start with a small amount and adjust to taste.
- Custard consistency: Make sure the custard is fully cooked and thickened before straining. This ensures a creamy texture in the final ice cream.
Why You’ll Love This Recipe:
- Unique flavor combination: The blend of Earl Grey tea and lavender creates a sophisticated and aromatic ice cream that stands out from the usual flavors.
- Creamy and smooth: The custard base results in a rich and creamy texture that’s perfect for a special treat.
- Elegant dessert: This ice cream is ideal for serving at dinner parties or special occasions, impressing guests with its unique flavors and smooth texture.
Enjoy making and savoring this Earl Grey Lavender Ice Cream—a luxurious and fragrant treat that’s sure to delight!