This ice cream makes me want to jet off to Paris in a heartbeat! I am a tea lover and earl grey tops my list so I combined this black tea with dried lavender flowers to create a creamy ice cream that can help beat the summer heat. The aromatic flavors of bergamot in the earl grey with the floral notes of the lavender produces a light and refreshing dessert.
I used the Earl Grey French Blue from Mariage Frères which my friend Suzanne got for me during her trip to Paris but any type will do.
The base of this recipe was adapted from David Lebovitz’s Vanilla ice cream recipe with appropriate substitutions for the dairy and sugar ingredients. I’ve done some trial and error as well as battled a tough nemesis called curdling (ugh) but after I finally got the correct cooking temperature, I was gifted with a smooth mixture that churned really well in the ice cream maker!
- Heat coconut and almond milk with the honey over low heat in a saucepan. Make sure it does not boil.
- Once milk is hot and honey has been dissolved, remove from heat.
- Place the earl grey tea and lavender in a large cotton or paper tea bag and drop it into the milk mixture. Cover saucepan and infuse the milk with tea for 30 minutes (or longer for a much stronger flavor).
- Remove tea bag and rewarm the milk over low heat.
- At the same time, beat the egg yolks with the vanilla extract and temper it 1 tbsp at a time with the warm milk (until about ¼ cup of milk has been added to the eggs).
- Add the rest of the milk to the egg yolk mixture and mix until combined.
- Add it back to the pan and heat the mixture over low heat while stirring constantly.
- Watch this part carefully to avoid curdling.
- Once the mixture has thickened enough to coat the back of a wooden spoon. Remove it from heat and chill for 4-5 hours in the fridge.
- Freeze the cooled mixture using an ice cream maker for about 12 minutes. Make sure it does not get too hard.
- Place ice cream in a container and freeze for another hour before serving.
- This makes a pint of ice cream.
** Make sure egg yolks are brought to room temperature to avoid curdling.
*** Not all types of dried lavender is edible. Get ones that are used for cooking/baking.