Vanilla Earl Grey Lavender Ice Cream
How to make vanilla earl grey lavender ice cream using lavender from your own garden. Infuse earl grey tea into your vanilla ice cream mixture, then use your ice cream maker to churn it.
Yield: 10 scoops
Equipment
- Ice Cream Maker
Materials
- 2 cups heavy cream
- 2 cups half and half
- 1 tsp vanilla extract
- 1/3 cup dried lavender
- 1 tea bag earl grey tea
- 4 egg yolks
- 1/3 cup sugar
- Purple gel food coloring optional
Instructions
- In a medium saucepan (make sure it holds >1.5 liters) combine the heavy cream and half and half together. Add lavender to the saucepan without the stems. Bring to a gentle simmer for a couple of minutes over medium heat.
- Remove your saucepan from the burner. Add earl grey tea bag to the pot and let steep for 4 minutes. Remove and discard the tea bag.
- In a large bowl whisk egg yolks and sugar together. Gradually temper the eggs by adding a bit of the hot cream mixture (couple of tablespoons at first) to the eggs and whisk vigorously to make sure not to cook the eggs. Add all of the hot mixture to the bowl gradually until it’s all incorporated.
- Pour the mixture back into the saucepan and bring to a gentle simmer over medium heat until the mixture thickens (couple of min).
- Remove the saucepan from the burner. Use your large bowl from before and add your food colouring if desired. Place a mesh sieve on the bowl and pour your hot egg/cream mixture through the sieve. Whisk the food coloring until it’s combined. Add the vanilla extract. Let cool to room temperature/cold enough to put in the fridge. Refrigerate overnight. Freeze your ice cream bowl overnight as well.
- Pour mixture into your ice cream machine and churn for 20-25 min.
- Freeze for a few hours to let it harden up before serving.
Notes
